Baked Buffalo Chicken Stuffed Artichoke


2 large artichokes, prepped and trimmed
2 lemons, sliced in half
1/2 lb ground chicken, cooked
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk
1/2 cup cheddar cheese, shredded
1/3 cup hot sauce (*I used Franks)
Blue cheese crumbles, garnish
salt and pepper to taste


Bring a large pot of water to a boil. Add the lemons and artichokes to the pot and lower to a simmer. Cover the lid and cook for about 30 to 35 minutes. Once cooked, remove artichokes from pot and place them stem side up on a paper towel to allow the water to drain out.

Next, preheat oven to preheat oven to 400 degrees. 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 in between the layers.

Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and continue to whisk for about a minute. Gradually pour in the milk and continue to whisk until thickened about 3 to 5 minutes. Remove saucepan from heat and stir in cheese, hot sauce, and s&p.

Pour the cheese sauce over the artichokes and top with blue cheese. 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.

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