These chicken salad stuffed artichokes put a creative and delicious spin on your traditional chicken salad. It's crunchy, flavorful, and super simple to make.
Cut off part or all of the artichoke stem, and trim off the small leaves at the base. Place them in a large bowl and fill it with cold water with a squeeze of lemon juice for 1 hour.
2 medium artichokes
Meanwhile, make the chicken salad. In a large mixing bowl, combine the mayonnaise, Greek yogurt, bell pepper, celery, onion, almonds, lemon juice, mustard, salt and pepper. Mix well, then stir in the shredded chicken and season to taste. Cover the bowl and refrigerate.
½ cup mayonnaise, ⅓ cup Greek yogurt, ½ cup diced bell pepper, 1 rib celery, ½ cup diced red onion, ¼ cup slivered almonds, ½ lemon, 2 teaspoons Dijon mustard, ½ teaspoon kosher salt, ground black pepper, 2 cups shredded cooked chicken
When ready to serve, put the artichokes in a large pot of water set over medium-high heat and bring it to a low boil. Simmer them for 20-25 minutes, or until the base is easily pierced with a knife and a leaf pulls away easily.
Drain and rinse them in a colander, then allow them to cool fully.
Using a sharp knife, carefully cut the artichoke in half lengthwise. Lay the two halves flat and use a teaspoon to scoop out all of the thistle, leaving as much of the meaty heart intact as possible.
Divide the chicken salad between the halves of artichokes and serve with lemon wedges.
lemon wedges
Notes
Let the artichokes fully cool before stuffing.
Feel free to add in some grapes, apples, or raisins!
This dish is best served chilled.
Storage: Store chicken salad stuffed artichokes in an airtight container in the refrigerator for up to 3 days.