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Herb and Garlic Stuffed Artichokes


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  • 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


Preparation time 20mins
Cooking time 100mins


Step 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.

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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