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Photo of Herb and garlic stuffed artichokes by WW

Herb and garlic stuffed artichokes

4
Points®
Total Time
1 hr 40 min
Prep
20 min
Cook
1 hr 20 min
Serves
4
Difficulty
Difficult
Preparing stuffed artichokes takes some time, but this seemingly slow process does however come with a most delicious reward that’s well worth the wait. You boil the artichokes before stuffing them, and then bake them in the oven. When buying whole fresh artichokes, choose ones that are large and feel heavy; lighter ones are older. Make sure the leaves are intact and tightly closed, and they should be light green or purple and green. If you’re not going to cook them immediately, you can store whole artichokes in the refrigerator for up to three days. Remove any shriveled leaves each day and trim the stem.

Ingredients

Uncooked artichoke

4 medium, stems and sharp leaf tips trimmed

Lemon

1 item(s), large, sliced

Onion

1 medium, minced

Garlic

4 clove(s), minced

Olive oil

1 tsp

Fresh lemon juice

6 Tbsp, about 2 lemons

Dried plain breadcrumbs

1 cup(s)

Fresh thyme

¼ cup(s), minced

Chives

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

Fat free chicken broth

2 cup(s)

Table salt

⅛ tsp, or to taste

Black pepper

⅛ tsp, or to taste

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 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.
  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. Yields 1 stuffed artichoke per serving.

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