Chicken-Stuffed Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 large artichokes (about 3/4 pound each) |
4 lemon wedges |
1 1/3 cups chopped cooked chicken breast (skinned before cooking and cooked without salt) |
1 cup chopped celery |
3/4 cup fat-free mayonnaise |
1/2 cup chopped green onions |
1/4 cup chopped fresh parsley |
2 tablespoons chopped almonds, toasted |
1 teaspoon chopped garlic |
1 (8-ounce) can sliced water chestnuts, drained |
1 cup canned no-salt-added chicken broth, undiluted |
1/4 cup grated romano cheese |
1/4 cup chopped fresh parsley |
lemon slices (optional) |
Directions:
1. Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim away one-fourth of each outer leaf. Rub tops and edges of leaves with lemon wedges to prevent discoloration.
2. Place artichokes in a Dutch oven; add water to depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until artichokes are tender. Drain; let cool. Spread leaves apart; scrape out fuzzy thistle centers (chokes) with a spoon, and discard. Set artichokes aside.
3. Combine chicken and next 7 ingredients in a large bowl; stir well. Spoon chicken mixture evenly into artichoke cavities. Arrange artichokes in a 13- x 9- x 2-inch baking dish. Pour broth into dish around artichokes. Cover and bake at 350° for 30 minutes. Uncover and sprinkle with cheese; bake 10 additional minutes or until cheese melts. Sprinkle with 1/4 cup parsley, and serve with lemon slices, if desired.
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