Dish of Baby Artichokes with Chicken
(click to enlarge)

Baby Artichokes with Chicken


California
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
1-1/4 hrs
Most		 In the Italian style, tasty and satisfying. Our recipe is based on one published by the Artichoke Advisory Board of California. Italians in California grow nearly all the nations supply of artichokes.

3
1
12
4
1
1/2
2
1
1/2
tt
tt
2
-----
1
#
#
oz
cl
T
T
T
T
c


T
---
#
Baby Artichokes
Chicken meat (2)  
Onions
Garlic
Sage fresh
Rosemary fresh
Olive Oil
Olive Oil (more)
Stock
Salt
Lemon Juice
Pepper
-- Serve over
Fettucini

You can prepare this recipe in advance right up to the point of adding the artichokes to the pasta.

Prep   -   (35 min)
  1. Prepare ARTICHOKES and slice in half lengthwise (see Note-1 for method) Slice them in half lengthwise.
  2. Cut CHICKEN into medium bite size chunks.
  3. Peel ONION, quarter lengthwise and cut crosswise into slices about 1/4 inch thick.
  4. Crush GARLIC and chop fine. Chop SAGE and ROSEMARY fine. Mix all.
  5. Squeeze Lemon Juice.
Run   -   (30 min)
  1. Start heating salted Water for Fettucini.
  2. In a sauté pan, Heat 2 T Olive Oil and fry Chicken over moderate heat, stirring until nearly cooked through and lightly browned in a few spots. Remove with a slotted spoon and set aside.
  3. Add another 1 T Olive Oil and fry the Onions stirring until translucent.
  4. Stir in Artichokes and Garlic mix. Continue to fry over moderate flame, stirring occasionally, for about 5 minutes.
  5. Stir in Chicken, pour Stock over, bring to a boil and simmer covered until artichokes are tender and chicken is cooked through (about 5 minutes).
  6. Season with Salt and Pepper. Cover and keep hot until Fettucini is ready.
  7. Stir in Lemon Juice and serve over Fettucini.
NOTES:

  1. Prep Artichokes:

      With a stainless steel or ceramic knife (carbon steel discolors artichokes) cut off stems and break off all the tough outer leaves until you get to leaves that are brittle and mostly yellow. Cut off the tips at a point where just a green blush is left below the cut. Pare the base just enough to remove the green. Place the prepared artichokes immediately into cold water acidulated with citric acid or lemon juice.

  2. Chicken:

      I always use Thigh/Leg meat, which has better texture and flavor than the cardboard breast meat we get around here.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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©Andrew Grygus - agryg@clovegarden.com - Linking and non-commercial use permitted