Herb and Garlic Stuffed Artichokes
4 medium, stems and sharp leaf tips trimmed
1 medium, sliced
1 medium, minced
4 clove(s), medium, minced
Fresh lemon juice
6 Tbsp, about 2 lemons
Dried plain breadcrumbs
¼ cup(s), minced
Fat free chicken broth
⅛ tsp, or to taste
¼ cup(s), fresh, minced, or 1/2 cup total of any fresh minced herbs
⅛ pinch, or to taste
- Place artichokes and lemon slices in a large pot of boiling, salted water. Cover and simmer until artichokes are very tender when pierced through the stem with a metal skewer or the tip of a sharp paring knife, about 35 to 40 minutes; drain artichokes thoroughly. Pull the center inch of leaves out of each artichoke and then scrape out the choke (the fleshy-looking middle) with a teaspoon. Chop the base of the center leaves and set aside; throw out choke.
- Preheat oven to 375ºF. Sauté onion and garlic in oil in a large, nonstick skillet coated with cooking spray, over medium heat until tender, about 8 minutes. Stir in chopped leaves, lemon juice, bread crumbs, herbs and 1/2 cup of chicken broth; season to taste with salt and pepper. Press stuffing into center of artichokes and between remaining leaves.
- Set artichokes in an 8-inch square baking dish. Pour remaining chicken broth over and around artichokes, cover and bake for 30 minutes. Remove from oven and allow to cool slightly. Yields 1 stuffed artichoke per serving.