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Easy Stuffed Artichoke Halves  

3medium artichokes
2 cups water
2 cloves garlic, minced
2 Tbsp. olive oil
1 lemon, sliced
1 pkg. (6 oz.) stuffing mix
1/4 cup butter or olive oil
1 cup thin-sliced celery stalks and leaves or fennel
1 lemon or orange, zested and juiced
(optional, depending on stuffing flavor)
Salt and pepper, to taste

   Preheat oven to 425 degrees. Rinse artichokes under cold running water. Trim off stem. Cut off top third of leaves. Cut artichoke in half from top to bottom. Add water, garlic, olive oil and lemon to oiled 9-x13-inch glass baking dish or non-aluminum pan. Arrange artichokes in pan, cut side down. Cover pan tightly with foil. Bake in oven until centers of artichokes are tender when pierced with fork or tip of sharp knife, about 35 to 40 minutes. Turn artichokes cut side up. Scoop out and discard fuzzy choke in center, using melon baller, grapefruit spoon, or tablespoon. Pour off and discard cooking liquid.

   Meanwhile, prepare stuffing mix with butter or olive oil as package directs, adding the sliced celery, lemon zest, and juice and salt and pepper. Spoon stuffing into centers of artichokes. Return to oven until tops are lightly browned, about 10 minutes. Makes 6 servings.

 

 

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