Cheese-Stuffed Artichokes

1. 1

   Trim 1 inch off bottom and 1/4 inch off top of each artichoke.

2. 2

   Use kitchen shears to cut thorns from tips of leaves; discard tips.

3. 3

   Bring 1 gal.

4. 4

   water to boil in stockpot.

5. 5

   Add artichokes and salt; cook 30 min.

6. 6

   or until tender.

7. 7

   Drain artichokes, stem-ends up; cut in half lengthwise.

8. 8

   Use tip of teaspoon to remove choke from each artichoke half.

9. 9

   Pull leaves gently away from base of each artichoke half.

10. 10

    Sprinkle cheese between leaves; press together to enclose filling.

11. 11

    Dip artichokes, 1 at a time, in eggs, then roll in cracker crumbs until evenly coated.

12. 12

    Heat half the oil in large skillet.

13. 13

    Add 4 artichoke halves; cook 3 to 5 min.

14. 14

    or until golden brown, turning to brown all sides.

15. 15

    Drain.

16. 16

    Repeat with remaining oil and artichokes.

* Per serving · 4 servings · Values may vary.

No additional tips available.