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Cheese-Stuffed Artichokes

Cheese-Stuffed Artichokes recipe
photo by:kraft
25 min
1 hr 15 min
8 servings
Magazine Acquisition

What You Need

  fresh artichokes (2 lb.)
Tbsp.  salt
pkg.   (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
 eggs, beaten
 RITZ Crackers, finely crushed (about 1-1/2 cups)
cup  oil

Make It

step 1
TRIM 1 inch off bottom and 1/4 inch off top of each artichoke. Use kitchen shears to cut thorns from tips of leaves; discard tips. Bring 1 gal. water to boil in stockpot. Add artichokes and salt; cook 30 min. or until tender. Drain artichokes, stem-ends up; cut in half lengthwise. Use tip of teaspoon to remove choke from each artichoke half.
step 2
PULL leaves gently away from base of each artichoke half. Sprinkle cheese between leaves; press together to enclose filling. Dip artichokes, 1 at a time, in eggs, then roll in cracker crumbs until evenly coated.
step 3
HEAT half the oil in large skillet. Add 4 artichoke halves; cook 3 to 5 min. or until golden brown, turning to brown all sides. Drain. Repeat with remaining oil and artichokes.

Kraft Kitchens Tips

You'll know it's a special occasion when you get to enjoy a serving of these delicious artichokes.
Use Your Microwave
Artichokes can be cooked in the microwave. Place artichokes, stem-ends up, in deep microwaveable bowl. Add enough water to cover artichokes by 1 to 2 inches; cover with waxed paper. Microwave on HIGH 12 to 15 min. or until tender. Let stand, covered, 5 min. before draining and using as directed.
Special Extra
Serve with lemon wedges. Squeeze juice over artichokes before serving.
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