Baked Stuffed Artichokes

Trim artichokes and remove chokes (see below). Add juice and salt to a large kettle of boiling water. Add artichokes and bring to a boil; reduce heat to medium and boil, uncovered, for 20 to 30 minutes or until a leaf can be pulled out easily. Drain artichokes upside-down on paper towels.

Preheat oven to 375 degrees F.

In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper. Spoon mixture into the center of each artichoke. Brush all over with 2 tablespoons oil. Place in an 8- x 8- x 2-inch baking dish.

In a measuring cup combine water and bouillon; pour into bottom of baking dish. Bake artichokes for 20 minutes or until heated through.

In a small saucepan over low heat, melt butter. Stir for 3 to 5 minutes or just until butter begins to brown. Do not burn. Remove from heat; add lemon juice.

Place artichokes on individual serving plates. Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.