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Chicken-Stuffed Artichokes

Yield 4 servings.


  • 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)

Nutrition 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

How to Make It

  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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