Stuffed Artichoke Main Dish

Prepare the Artichoke:

• Pull apart the center leaves of the artichoke to expose the choke.
• Cut away the prickly center and use a spoon to scrape out the inedible parts, leaving the hollow center.
• Drizzle a little lemon juice over the artichoke to prevent discoloration.
• Bring a large pot of water to a boil. Add the artichoke and boil for 10 minutes, or until the leaves begin to soften.
• Remove the artichoke from the water and place it in cold water to cool.
• Once cooled, trim the edges of the artichoke leaves to remove any sharp points.

Prepare the Stuffing:

• Cook the potato by boiling it or microwaving it until soft.
• Heat olive oil in a medium-high heat saucepan. Add rosemary, maple syrup, crushed garlic, and chicken. Add lemon slices to the pan as well.
• Cook everything together for 15 minutes, stirring occasionally, until the chicken is fully cooked and tender. Transfer the mixture to a plate to cool.
• With some sauce still left in the pan, slice the cooked potato and add it to the pan to soak up all the delicious flavors.

Assemble the Stuffing:

• Dice the cooked chicken and potato. Add some grated mozzarella cheese and mash the mixture until it is well combined and soft.
• Carefully stuff the mixture into the hollowed-out artichoke, packing it tightly.

Bake:

• Preheat the oven to 350°F (175°C).
• Place the stuffed artichoke in the oven and bake for about 20 minutes, until the stuffing is golden and the artichoke is tender.

Serve and Enjoy:

• Remove from the oven and serve warm, garnished with extra lemon slices or herbs if desired.