Recipe: Stuffed Artichokes (using herb seasoned stuffing mix)

STUFFED ARTICHOKES

6 medium artichokes
3 tablespoons lemon juice
1 1/4 teaspoon salt
1/4 cup butter or margarine
1/2 cup water
2 cups herb seasoned stuffing
1 tablespoon finely chopped onion
1/4 cup finely chopped parsley
2 tablespoons Parmesan cheese
1 clove garlic, minced
1 tablespoon pine nuts
1/2 teaspoon oregano

Wash artichokes. Cut off the stem and top third with a sharp knife. Remove center young leaves and choke, scraping until the heart is exposed and clean. Rub cut surfaces with lemon juice.

Place close together in a snug-fitting saucepan. Add remaining lemon juice, 1 teaspoon salt, and 1-inch boiling water. Cook uncovered 5 minutes, cover and cook 30 to 35 minutes or until base of stem can be easily pierced with a fork. Remove and place upside down to drain.

Prepare stuffing by heating 1/4 cup butter and the water in a saucepan until butter melts. Stir in remaining ingredients.

Spoon stuffing into artichokes; place close together in a baking dish. Add 1/2-inch boiling water.

Bake at 350 degrees F for 20 minutes.

Serve with melted butter if desired.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Pepperidge Farm - The Versatile Stuffing, not dated