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.
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.
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.
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.
Serve with lemon wedges. Squeeze juice over artichokes before serving.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.