1.3 cups chicken breast cooked chopped (skinned before cooking and without salt)
0.8 cup mayonnaise fat-free
0.3 cup parsley fresh chopped
1 teaspoon garlic chopped
0.5 cup green onions chopped
4 lemon wedges
1 cup no-salt-added chicken broth undiluted canned
0.3 cup romano cheese grated
Equipment
bowl
oven
baking pan
dutch oven
kitchen scissors
Directions
Wash artichokes by plunging them up and down in cold water.
Cut off stem ends, and trim 1/2 inch from top of each artichoke.
Remove any loose bottom leaves. With scissors, trim away one-fourth of each outer leaf. Rub tops and edges of leaves with lemon wedges to prevent discoloration.
Place artichokes in a Dutch oven; add water to depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until artichokes are tender.
Drain; let cool.
Spread leaves apart; scrape out fuzzy thistle centers (chokes) with a spoon, and discard. Set artichokes aside.
Combine chicken and next 7 ingredients in a large bowl; stir well. Spoon chicken mixture evenly into artichoke cavities. Arrange artichokes in a 13- x 9- x 2-inch baking dish.
Pour broth into dish around artichokes. Cover and bake at 350 for 30 minutes. Uncover and sprinkle with cheese; bake 10 additional minutes or until cheese melts.
Sprinkle with 1/4 cup parsley, and serve with lemon slices, if desired.
