INGREDIENTS:

• 4 med-size artichokes
• Salt
• 1 c. cooked, minced chicken
• 1/4 c. minced celery
• 2 tbsp. melted onion
• 1 tbsp. lemon juice
• 2 tbsp. mayonnaise or dairy sour cream
• 1/4 tsp. salt
• 1/4 tsp. tarragon or dill
• Dash freshly ground pepper
• Avgolemono Sauce, Hallandaise Sauce
• or mayonnaise

DIRECTIONS:

• 4 servings Microwave cooking time: 17 minutes
• Conventional cooking time: 45 minutes MICROWAVE: Cut artichoke
• stems flat with bottom of artichokes. Trim off thorny tip of each
• leaf with scissors. Place artichokes, stem ends down, in 1 1/2
• quart casserole. Add 1/3 cup lightly salted water and cover tightly
• with Saran Wrap, turning back edge to vent. Microcook at 100%
• powder 10 minutes. Turn artichokes, stem end up, recover, leaving
• vent, and microcook at 100% power 3 minutes longer or until
• artichokes are almost tender. Let stand, covered, 10 minutes.
• Uncover and allow to cool until easy to handle. Pull artichoke
• leaves out from center, exposing small thorn-tipped leaves inside.
• Remove small center leaves and scrape out fuzzy "choke" in bottom
• with spoon. Rinse and drain. Mix chicken, celery, onion, lemon
• juice, mayonnaise, 1/4 teaspoon salt, tarragon and pepper. Spoon
• into centers of artichokes. Place filled artichokes upright in 1
• 1/2 quart casserole. Cover tightly with Saran Wrap, turning back
• edge to vent. Microcook at 90% power 4 minutes or until filling is
• hot. Serve immediately with warm sauce or mayonnaise.
• CONVENTIONAL: Prepare artichokes as directed in microwave method.
• Place in lightly salted boiling water. Cover and simmer 20 to 25
• minutes or until artichokes are almost tender. Cool until easy to
• handle. Pull artichoke leaves out from center, exposing small
• thorn-tipped leaves inside. Remove small center leaves and scrape
• out fuzzy "choke" in bottom with spoon. Rinse and drain. Preheat
• oven to 350 degrees. Mix chicken, celery, onion, lemon juice,
• mayonnaise, 1/4 teaspoon salt, tarragon and pepper. Spoon into
• centers of artichokes. Place filled artichokes upright in
• casserole. Bake 15 to 20 minutes or until filling is hot. Serve
• immediately with warm sauce or mayonnaise.