Chicken-Stuffed Artichokes

• 4 large artichokes (about 3/4 pound each)
• 4 lemon wedges
• 1 1/3 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)
• 1 cup chopped celery
• 3/4 cup fat-free mayonnaise
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped almonds, toasted
• 1 teaspoon chopped garlic
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 cup canned no-salt-added chicken broth, undiluted
• 1/4 cup grated Romano cheese
• 1/4 cup chopped fresh parsley
• Lemon slices (optional)

1. 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.
2. 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.
3. 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 350u0b0 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.

artichokes, lemon wedges, chicken, celery, mayonnaise, green onions, parsley, almonds, garlic, water chestnuts, salt, romano cheese, parsley, lemon slices

Taken from www.myrecipes.com/recipe/chicken-stuffed-artichokes (may not work)