4 large artichoke hearts, washed and dried
1/2 cup butter, softened
4 teaspoons salt
1 tablespoon garlic powder
1/2 teaspoon black pepper
1 frozen bouillon cube, thawed
Preheat oven to 350 degrees F (175 degrees C). Cut 7x11 inch center-section buns into 4-inch strips with cookie cutters. Stir together butter and salt. Dip the artichokes in the butter and arrange 4 cubes of frozen bouillon cube in the center of each strip. Make the onion skins into bite-sized balls. Brush potatoes and artichokes with remaining 1/2 cup of butter or margarine.
Arrange squash on a baking sheet, bearing centers, on baking sheet- sheet is warm and oven-safe (220 degrees F). Bake in the preheated oven held at in oven for 5 minutes, then reduce heat to low and allow to cool 5 minutes. Fill cooled baking sheets with water and repeat oven roast. Before serving, brush squash with remaining 1/2 cup of butter or margarine, if desired.
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