Chicken-Stuffed Artichokes

Oxmoor House
4 servings.


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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)


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.

Created date

August 2009

Nutritional Information

Calories 224
Caloriesfromfat 19 %
Fat 4.8 g
Satfat 1.6 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 14.2 g
Carbohydrate 34.2 g
Fiber 0.0 g
Cholesterol 23 mg
Iron 0.0 mg
Sodium 819 mg
Calcium 0.0 mg