Baked Buffalo Chicken Stuffed Artichokes With Blue Cheese

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Large Artichokes

prepped and trimmed

2

Lemons , halved

225 g

Ground Chicken , cooked

40 g

Unsalted Butter

25 g

All-Purpose Flour

240 mL

Whole Milk

60 g

Cheddar Cheese , shredded

80 mL

Hot Sauce

to taste

Blue Cheese , crumbled

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Bring a large pot of water to a boil. Add the Lemons (2) and Artichokes (2) to the pot and lower to a simmer. Cover the lid and cook for about 30 to 35 minutes.

Step 2

Once cooked, remove artichokes from pot and place them stem side up on a paper towel to allow the water to drain out.

Step 3

Next, preheat oven to preheat oven to 400 degrees F (200 degrees C).

Step 4

Spray a small baking pan with non-stick cooking spray. Place the artichokes into the baking pan and splay the leaves, sprinkling the Ground Chicken (225 g) in between the layers.

Step 5

Meanwhile, in a small saucepan over medium heat, melt the Unsalted Butter (40 g) . Add the All-Purpose Flour (25 g) and continue to whisk for a minute.

Step 6

Gradually pour in the Whole Milk (240 mL) and continue to whisk until thickened about 3 to 5 minutes.

Step 7

Remove saucepan from heat and stir in Cheddar Cheese (60 g) , Hot Sauce (80 mL) , Salt (to taste) , and Ground Black Pepper (to taste) .

Step 8

Pour the cheese sauce over the artichokes and top with Blue Cheese (to taste) .

Step 9

Place the baking pan in the oven for about 10 minutes or until the cheese is golden and bubbly. Remove from oven and serve immediately.