Herb and Garlic Stuffed Artichokes

WeightWatchers recipes
Photo by carla j.

PREP TIME

20

minutes

TOTAL TIME

100

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

100

minutes

SERVINGS

--

servings

Ingredients

  • 4

    medium artichoke(s), stems and sharp leaf tips trimmed

  • 1

    medium lemon(s), sliced

  • 1

    medium onion(s), minced

  • 4

    clove(s) (medium) garlic clove(s), minced

  • 1

    tsp olive oil

  • 6

    Tbsp fresh lemon juice, about 2 lemons

  • 1

    cup(s) dried bread crumbs

  • 1/4

    cup(s) thyme, fresh, minced

  • 1/4

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

  • 2

    cup(s) fat-free chicken broth

  • 1/8

    tsp table salt, or to taste

  • 1/8

    tsp black pepper, or to taste

Directions

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.

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