Chicken Stuffed Artichokes
|Artichokes||4 Pound (4 large size, 3/4 pound each)|
|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)|
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.