6 med. artichokes, about 3 lbs.
1 lemon, quartered
Vegetable cooking spray
1 3/4 c. finely chopped onion
2 cloves garlic, minced
3/4 lb. freshly ground raw turkey
1 tsp. dried whole basil
1/2 tsp. dried whole oregano
1/3 c. fine, dry bread crumbs
1/3 c. Chablis or other dry white wine
1/4 c. chopped fresh parsley

Wash artichokes by plunging up and down in cold water. Cut off stem end and trim 1/2" from top of each artichoke; remove any loose bottom leaves. With scissors, trim away about 1/4 of each outer leaf. Rub top of artichoke and edges of leaves with lemon wedges to prevent discoloration.

Place artichokes in 1" of water in a large Dutch oven. Squeeze lemon wedges. Set aside 1 tablespoon lemon juice and add remaining juice to water. Cover and bring to a boil; reduce heat and simmer 30 minutes or just until outer leaves pull off easily. Place artichokes upside down on a rack to drain; let cool.

Gently scrape out fuzzy thistle center of each artichoke with a spoon; discard. Set artichokes aside.

Coat a large skillet with cooking spray; place over medium heat until hot. Add onion and garlic; saute until tender. Add turkey, basil and oregano; cook until browned, stirring to crumble. Remove from heat and stir in reserved lemon juice and remaining ingredients. Spoon about 1/3 cup mixture into center of each artichoke and place in a shallow baking dish.

Add water to pan to a depth of 1/4"; cover with aluminum foil. Bake at 375 degrees for 15 minutes; uncover and bake an additional 15 minutes. Yield: 6 servings (about 16 calories per serving).