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Chicken Stuffed Artichokes

Heart.Foods's picture
Ingredients
  Artichokes 4 Pound (4 large size, 3/4 pound each)
  Lemon wedges 4
  Chopped cooked chicken breast 1 1⁄3 Cup (21.33 tbs), skinned before cooking and cooked without salt
  Chopped celery 1 Cup (16 tbs)
  Fat free mayonnaise 3⁄4 Cup (12 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Chopped toasted almonds 2 Tablespoon
  Chopped garlic 1 Teaspoon
  Canned sliced water chestnuts 8 Ounce, drained (1 can)
  Canned no salt added chicken broth 1 Cup (16 tbs), undiluted
  Grated romano cheese 1⁄4 Cup (4 tbs)
Directions

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.
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.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy

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