Chicken-Stuffed Artichokes Recipe

Name: Chicken-Stuffed Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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 350u00b0 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.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Chicken-Stuffed Artichokes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Stuffed Artichokes

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