Buffalo Chicken Stuffed Artichokes
Macros per serving:
• 774 Calories
• 66g of Fat
• 31g of Protein
• 12g of Net Carbs
Servings Prep Time
2Artichokes 20minutes
Cook Time
Servings Prep Time
2Artichokes 20minutes
Cook Time
  • 2 large fresh artichokes (tips trimmed, bottom cut flat)
  • 2 lemons (halved)
  • 1 tsp olive oil
  • 1/2 pound ground chicken
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 3 Tbsp butter
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup buffalo wing sauce
  • 1/4 cup blue cheese crumbles
  1. Preheat your oven to 400 degrees F and prepare a rimmed sheet tray with foil.
  2. Place the olive oil in a large saute pan and heat over medium. Add the ground chicken, salt and pepper and cook, breaking up the chicken as it cooks so that it is in tiny crumbles. Once the chicken is completely cooked and starting to brown (about 10 -12 minutes), remove the pan from the heat and set aside.
  3. Bring a large pot of water to a boil and add the lemons and artichokes. Cover the pot and let boil for 30 minutes to cook the artichokes completely.
  4. Remove the artichokes from the water and place them on a paper towel to drain all the water.
  5. Once dry, place the artichokes on the baking tray and push the leaves back to open the flower of the artichoke.
  6. Scoop the cooked chicken into the artichoke, putting it in between the petals and stuffing it well.
  7. In a small sauce pan, melt the butter.
  8. Add the buffalo wing sauce and the shredded cheddar cheese and stir to melt the cheese.
  9. Pour the cheese sauce over each artichoke, coating it completely. Sprinkle with the blue cheese
  10. Place the tray in the oven and cook for 10 minutes or until the cheese is golden browned and bubbling. Serve immediately!