• 16 baby artichokes
• ¼ cup olive oil
• 4 half chicken breasts, skinned, boned and cut into chunks
• 2 medium onions, sliced thick
• 3 cloves garlic minced
• 1 tablespoon fresh rosemary or 1 teaspoon dried
• ½ cup chicken broth

Method

Bend back outer petals of artichokes to break them off at the bottom of the artichoke near the stem. Continue snapping off petals until only the tips of the leaves are green. Cut off green top of the leaves at the point where the yellow meets the green. Cut into halves.  Trim the dark edge off the stem. 

Heat two tablespoons oil in a heavy-bottomed skillet.  Put in chicken and brown on both sides of medium-high heat.  When brown, remove with a slotted spoon and set aside in a bowl. 

Put in remaining 2 tablespoons oil and sauté onions until translucent, but not caramelized. Add artichokes with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Return browned chicken to the pan and pour in chicken broth. Season with salt and pepper to taste. Cook another 20 minutes or until chicken is tender.

Serves: 4

          easy preparation of artichokes, step by step         artichoke article  with more recipes

 

 

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