Herb-and-Garlic Stuffed Artichokes
4
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 1 hr 20 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Uncooked artichoke
4 medium
Lemon
1 medium
Onion
1 medium
Garlic
4 clove(s), large
Olive oil
1 tsp(s)
Fresh lemon juice
6 tbsp(s)
Dried plain breadcrumbs
1 cup(s)
Fresh thyme
¼ cup(s)
Fat free chicken broth
2 cup(s)
Table salt
⅛ tsp(s)
Chives
¼ cup(s)
Black pepper
⅛ pinch(es)
Instructions
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.
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