Italian Stuffed Artichokes

The prep work for these took quite awhile, so this would be another recipe that needs to go in the weekend recipe pile.  They really weren't all that difficult, just takes awhile to get everything put together.  I'm not certain if I did something wrong or if it's because I'm not used to eating artichokes like this but they really did make quite the mess.  The leaves didn't want to peal off the bottom which made getting everything to come apart quite interesting.  Normally when we have artichokes the heart seems a bit softer, the leaves fall off easier, and we can lay them on their side to fight the lower leaves.  These ones we couldn't do that with, I'm not sure if the artichokes just needed a cooked a little longer or what the deal was, but yeah, it was a mess.  They were tasty but I can think of easier ways to eat artichokes, and easier ways to eat stuffing.  Unless Richard asks me to make them (which isn't likely), I see no point putting them together again to make a huge mess.  This really wasn't all that great for the work that went into it, nor do I think it was good enough to order at a restraunt.  This is probably the first recipe I've made where I haven't considered wanting to try it again.
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Italian Stuffed Artichokes
Gina's Weight Watcher Recipes

Servings: 2 • Serving Size: 1 artichoke • Points: 7 pts
Calories: 357.9 • Fat: 10.7 g • Protein: 17.6 g • Carb: 46.2 g • Fiber: 8.5 g

2 medium artichokes
4 cups water
1/2 lemon
2 tsp olive oil
2 cloves garlic, crushed
3/4 cup seasoned breadcrumbs
1/4 cup grated pecorino romano or a good parmesan cheese
1 egg white, whisked
1 cup fat free chicken broth (vegetable broth can be used instead)
2 oz cup white wine
olive oil spray

Cut the stems and the tops off the artichokes. Using a scissor cut off the tips of the leaves and squeeze lemon all over to prevent browning.

In a large pot, fill with 4 cups water and place artichokes upside down in pot. Boil 12-14 minutes. Remove from water and set aside to cool. When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon.

In a small sauté pan, heat oil and sauté garlic until golden (about 2 minutes). Remove from heat. Add breadcrumbs, grated cheese, and egg white and mix well.

Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing. Spray lightly with olive oil. Fill the bottom of the baking dish with broth and wine and cover with aluminum foil. Bake for 40 minutes at 350° removing the foil the last 10 minutes of baking.