Prepare artichokes by discarding the tough outer leaves.
Snip tips off leaves with scissors and cut off stems.
In 3 quart casserole, place artichokes, water and salt.
Cover.
Microwave at HIGH (10) 12 to 14 minutes.
Remove artichokes and place upside down to partially cool.
In 1 1/2 quart casserole, combine vegetable seasoning packet from stuffing mix, water and butter.
Cover.
Microwave at HIGH (10) 4 to 5 minutes.
Stir crumbs into mixture just to moisten.
Cover and let stand.
In 1 quart casserole, combine carrots, onion and oil.
Cover.
Microwaye at HIGH (10) 3 to 4 minutes until vegetables are tender.
Add carrot mixture and cashews to bread stuffing.
Force the center of each artichoke open to form a well.
Remove the center leaves and the choke (the fuzzy purple-tinged area covering the heart, or base of the artichoke) with a spoon.
Stuff artichokes with cashew-carrot stuffing.
Rearrange in 3 quart casserole.
Microwave at HIGH (10) 4 to 6 minutes until heated through.