Heat the oven to 350°F and coat a 9x13-inch ovenproof casserole dish with non-stick oil spray.

Defrost the artichokes and pat them dry with paper towels, then cut them into bite-size pieces and set aside.

In a large skillet set over medium, heat the oil, add the leeks, fennel, and celery. Sauté the vegetables until the fennel is translucent.  Add the garlic and cook until fragrant.

Remove from the heat and transfer the mixture to a large bowl.  Stir in the chopped artichoke hearts, apple, salt, pepper, sage, thyme and lemon juice.  Add the melted butter, eggs and bread cubes, toss to combine. 

In a small saucepan set over medium-high add the chicken broth and bring to a boil.   Pour the hot broth over the stuffing mixture, stir to combine.  For a moister stuffing add additional broth or water to the desired consistency.

Spoon the dressing into the prepared casserole dish.  Spray one side of a sheet of foil and cover the dish, oil side down, transfer to the oven and bake for 30 minutes.  Remove the foil and bake an additional 15 minutes until the top is a rich golden, crusty brown.  Serve hot, garnished with fresh sage sprigs and enjoy.