Chicken Artichoke Hearts Recipe
The chicken artichoke recipe is not much different from the classic olive oil-based artichoke dish. The only addition is the chicken breast. I don't know if you've ever tried it or had the chance to taste it somewhere, but chicken and artichokes go very well together. Even when I prepare artichokes without chicken, I usually try to serve them alongside a chicken dish. I’m not saying you should do the same, but I think you should try it at least once.
As you know, it's artichoke season. The olive oil-based artichoke recipe is currently one of the most popular recipes on my blog. Besides this, there are also a few other artichoke recipes, but since you can never have too many artichoke recipes, I wanted to share one more before the season ends.
How to Cook Artichokes
I cook artichokes with my classic olive oil mixture, and it always results in a perfect flavor. What is this classic mixture, you ask? It’s 1 teaspoon of flour, 1 teaspoon of sugar, 1 teaspoon of salt, lemon juice, and water. Many people hesitate when they see sugar in a dish, but there's nothing to be surprised about. Sugar is a common ingredient in olive oil-based dishes. Adding 1 teaspoon of sugar won't make the dish sweet. If that were the case, wouldn't we be making desserts with just a teaspoon of sugar instead of using cups of it? In short, sugar isn’t as overpowering as salt. It softens and enhances the flavor of a savory dish without making it sweet.
Like celery, artichokes tend to darken quickly after being peeled, so they are kept in lemon water. I also keep them in lemon water during the preparation steps—like chopping the onions, sautéing them, and preparing the sauce—to prevent them from darkening.
Tips for Cooking Artichokes
Don't skip the step of soaking the artichokes in lemon water; even when transferring them to the pot, pour them directly with their soaking water. After placing them in the pot, immediately cover with a lid and start cooking without delay. Not all artichokes are equally fresh or tender, so the cooking time and the amount of water required will vary accordingly. Don’t forget the pot on the stove; check it occasionally without opening the lid too much to see if the artichokes are cooked and if the water has evaporated. If the artichokes are not yet cooked but the water has evaporated, add more hot water and continue cooking. Artichokes don’t cook very quickly, so don’t worry if they take time—be patient.
To check if the artichokes (or any food) are cooked, simply insert a fork. If the fork easily pierces the artichoke, it means it’s tender and cooked. If you have to press hard to insert the fork, it means it still needs to cook. If you're making chicken artichoke, you can boil the chicken a day in advance and store it in the refrigerator.
Enjoy the recipe...
Ingredients
- Half a chicken breast,
- 8 artichoke bottoms,
- 1 onion,
- 1 cup fresh peas,
- 1 carrot,
- 4-5 tablespoons olive oil,
- 2 cups water,
- Juice of 1 lemon,
- 1 teaspoon sugar,
- 1 teaspoon salt,
- 1 teaspoon flour,
- Chopped greens to garnish.
Instructions:
1. Combine the water and lemon juice in a deep bowl, add the cleaned artichokes, and let them soak for 10-15 minutes.
2. Sauté the chopped onion in heated olive oil until softened.
3. Add the diced chicken and cook until it releases and reabsorbs its juices.
4. Add the peas and diced carrot, then stir well.
5. In a separate bowl, mix the flour, salt, and sugar with 1 cup of the artichoke water.
6. Add this mixture to the vegetables and stir.
7. Place the artichokes with their soaking water into the pot.
8. Cook on low heat until the artichokes are tender (if the water reduces too much, you can add 1 more cup of hot water).
9. Keep the lid closed until the dish cools.
10. Garnish with chopped greens and serve.
Enjoy your meal...