Stuffed artichokes Recipe

Name: Stuffed artichokes
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2 servings
Ingredients: 1 tin (398 mL) sodium-reduced tomato sauce; 30 mL (2 tbsp.) finely chopped pitted black olives; 30 mL (2 tbsp.) finely chopped dried apricots; To taste, salt and pepper; 45 mL (3 tbsp.) finely chopped sundried tomatoes; 45 mL (3 tbsp.) Italian bread crumbs; 225 g (1/2 lb.) ground chicken; 10 mL (2 tsp.) Roasted Garlic Seasoning Paste; 10 mL (2 tsp.) mild curry paste; 4 artichokes

Ingredients

1 tin (398 mL) sodium-reduced tomato sauce
30 mL (2 tbsp.) finely chopped pitted black olives
30 mL (2 tbsp.) finely chopped dried apricots
To taste, salt and pepper
45 mL (3 tbsp.) finely chopped sundried tomatoes
45 mL (3 tbsp.) Italian bread crumbs
225 g (1/2 lb.) ground chicken
10 mL (2 tsp.) Roasted Garlic Seasoning Paste
10 mL (2 tsp.) mild curry paste
4 artichokes

PREP TIME 30m	COOK TIME 45m	TOTAL TIME 1h15m
YIELD 2 servings

Instructions

Preheat oven to 180°C (350°F).
Break stems off artichokes and then bottom off and remove bottom leaves.
Cut an X into the base of each.
Using a sharp knife, cut top third off each artichoke.
Snip thorns off remaining leaves with scissors.
Rub all cut edges with a lemon half to prevent darkening.
Using a small spoon or melon baller, remove the fuzzy choke from each artichoke centre, taking care not to bruise the surrounding leaves.
Sprinkle the centre with lemon juice.
Reserve. In a large saucepan of boiling salted water, cook artichokes for about 12 minutes, or until tender.
Drain and place on a baking sheet.
In a non-stick skillet, heat half of garlic seasoning and half of curry paste for 1 minute over medium-high heat.
Add chicken, sundried tomatoes, breadcrumbs, olives and apricots.
Season with salt and pepper to taste.
Cook for about 8 minutes, or until chicken is cooked through.
Use a fork to break apart chunks of meat during cooking.
Fill artichokes with stuffing.
Reserve.
Pour tomato sauce and remaining garlic seasoning and curry paste into the same skillet and heat for 2 minutes over medium-high heat.
Spoon 15 mL (1 tbsp.) onto each artichoke.
Bake for 20 minutes in the oven.
Divide remaining sauce among four large, shallow bowls and place an artichoke in each. Serve as an appetizer.