Instructions: In large pot of boiling water, cook manicotti shells 6 minutes, or until still slightly firm; drain. In large nonstick skillet, heat olive oil over medium heat. Add onion; saute 2-3 minutes, or until onion is tender. Add artichoke hearts, 1 tablespoon parsley, thyme and salt; saute 2 minutes.

Preheat oven to 350 degrees F. Add chicken broth to skillet; cook, stirring frequently, 6-7 minutes, until liquid evaporates. Remove skillet from heat; stir in Ricotta and Parmesan. Spread spaghetti sauce in the bottom of an 8-inch square baking dish. Spoon artichoke filling evenly into the manicotti shells; place in baking dish. Cover with aluminum foil; bake 20 minutes. Remove foil. Sprinkle mozzarella and remaining parsley over shells; bake 10-12 minutes, or until cheese melts and filling is hot.

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