I had lunch with a good friend this afternoon and we had a wonderful time chatting away over ginger peach iced tea and yummy food! Then, upon returning to her home, she showed me the enormous box of home grown lemons she and her husband were given and she wanted to share the wealth! I couldn’t help my excitement, got home, combined a couple recipes and wah-la! The recipe calls for fresh, whole artichokes, but I had some frozen artichokes hearts. So, I’ve given you the full recipe, both ways, below:
LEMON-BRAISED CHICKEN & ARTICHOKE PASTA
Time: approximately 1 hour (a little more if you use fresh, whole artichokes, versus frozen artichoke hearts)
Yield: 4 servings
Chicken + Artichokes
1-2 medium sized boneless, skinless chicken breasts
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons finely chopped fresh thyme leaves
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
Small pinch freshly ground pepper
4 medium to large artichokes (or 1 bag frozen artichoke hearts)
1/2 lemon (not needed if you use frozen artichoke hearts)
1 pound fettuccine
1/4 cup olive oil
4 cloves garlic, sliced
2 teaspoons fresh oregano leaves
Lemon Braised Artichoke Hearts, recipe follows
1/4 cup chopped Italian parsley leaves
1 tablespoon butter
Freshly ground black pepper
Grated Parmesan, for serving
Chicken + Artichokes
Preheat the oven to 375 degrees F.
Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes.
FOR FRESH ARTICHOKES: Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again. As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely.
When all the artichokes are in the marinade, put the pan over high heat and bring to a boil. Meanwhile, leave chicken breasts whole (they will cook more quickly than the raw artichokes if cut in smaller pieces) and place in baking dish, season with salt and pepper. Once boiling, pour the artichokes and marinade into a baking dish over chicken, mix to coat chicken with marinade, cover with foil, and bake for 20 minutes. Remove foil and bake until the artichokes are tender when pierced with a fork and chicken is cooked through, about 10-15 minutes. Remove from the oven to rest while preparing pasta. Once cool enough to handle, slice chicken breasts to desired thickness/size and return to marinade.
FOR FROZEN ARTICHOKES: thaw per package instructions. If no instructions, place in strainer/colander under running water for about a minute. Drain excess liquid, lightly pat dry and turn to marinade.
When all the artichokes are in the marinade, put the pan over high heat and bring to a boil. Meanwhile, cut chicken breasts into strips or chunks (whichever you prefer) and place in baking dish, season with salt and pepper. Once boiling, pour the artichokes and marinade into a baking dish over chicken, mix to coat chicken with marinade, cover with foil, and bake for 15 minutes. Remove foil and bake until the artichokes are tender when pierced with a fork and chicken is cooked through, about 5-10 minutes. Remove from the oven to rest while finishing/preparing pasta.
Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with parmesan and serve.
My hubby and I loved this! Lemony, rich and delicious! What a great way to spend my day off, huh? Got any other great lemon recipes, lemon bars anyone? Share your wealth, please!
Recipe Credit: Food Network