CHEESE-STUFFED ARTICHOKES

Cheese-Stuffed Artichokes image

Unite cheese and artichoke with Cheese-Stuffed Artichokes! These cracker-crusted, pan-fried Cheese-Stuffed Artichokes are sure to rock your world.

Provided by My Food and Family

Categories Dairy

Time 1h15m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

4 fresh artichokes (2 lb.)
2 Tbsp. salt
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
3 eggs, beaten
35 round buttery crackers, finely crushed (about 1-1/2 cups)
1/3 cup oil

Steps:

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.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g