HERB AND GARLIC STUFFED ARTICHOKES RECIPE - (4/5)

Herb and Garlic Stuffed Artichokes Recipe - (4/5) image

Provided by recepti

Number Of Ingredients 12

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

Steps:

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.