Photo of Herb-and-Garlic Stuffed Artichokes by WW

Herb-and-Garlic Stuffed Artichokes

Points® value
Total Time
1 hr 40 min
20 min
1 hr 20 min
Though preparing artichokes is a mystery to many, our stuffed version walks you through the recipe step-by-step. You'll love the garlic-infused flavour that results!


Uncooked artichoke

4 medium, stems and sharp leaf tips trimmed


1 medium, sliced


1 medium, minced


4 clove(s), large, minced

Olive oil

1 tsp(s)

Fresh lemon juice

6 tbsp(s), about 2 lemons

Dried plain breadcrumbs

1 cup(s)

Fresh thyme

¼ cup(s), minced

Fat free chicken broth

2 cup(s)

Table salt

tsp(s), or to taste


¼ cup(s), fresh, minced, or 1/2 cup total of any fresh minced herbs

Black pepper

pinch(es), or to taste


  1. 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.
  2. Preheat oven to 375 ºF. 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.
  3. 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.
  4. Yields 1 stuffed artichoke per serving.