Rated 5.0 stars by 1 users
Entree
4 servings
1 hour
15 minutes
Chef Tom Fraker
16 Baby Artichokes
4 each boneless skinless chicken breasts - rinsed, patted dry, cubed
1 each lemon - juiced
1 each lime - juiced
To taste Melissa's Organic Italian Seasoning Grinder
To taste kosher salt and pepper
1/4 cup extra virgin olive oil - divided use
2 tablespoons unsalted butter - divided use, to taste
1 each Melissa's Perfect Sweet Onion - julienned
4 cloves Melissa's Peeled Garlic - minced
1/2 cup chicken broth
1 bunch fresh basil
To prepare the artichokes, after rinsing, snap off the lower petals until you reach the yellow-green core.
Use a knife and cut off the top half inch of the Baby Artichoke, or just below the green tips of the petals.
Trim the stems and all remaining dark-green areas from the base.
Slice in half and set aside.
In a large bowl, add the chicken, lemon, lime, Italian seasoning, salt and pepper.
Stir and place in the refrigerator for 30 minutes.
In a large sauce pan, heat half of the olive oil and half of the butter. Sear the chicken to a nice golden brown. Remove the chicken from the pan and set aside.
Add the remaining olive oil and butter and sauté the onions for 3 minutes.
Add the garlic and cook for 30 seconds.
Add the artichokes, chicken and broth and cook for 10 minutes, or until the artichokes are tender and the chicken is completely cooked.
Cut the basil into ribbons and add to the dish. Plate and serve.
A mixture of purple and green baby artichokes works well in this recipe.
Leave a comment