More Artichoke Recipes

Artichokes Provencal

Equipment Needed:

·         Sauté Pan

Ingredients:

·         ½ Cup Onion – Chopped

·         2 Cloves Garlic – Chopped

·         Kosher Salt

·         1 Tablespoon Olive Oil

·         ½ Cup White Wine

·         2 Plum Tomatoes – Seeds Removed – Chopped

·         2 - 9 oz. Packages Froze Artichoke Hearts

·         3 Tablespoons Water

·         ½ Teaspoon Lemon Zest

·         ¼ Cup Kalamata Olives – Pitted and Chopped

·         4 Large Basil Leaves- Julienned

Directions:

Heat a sauté pan over medium high heat.  Add the olive oil and heat till shimmering.  Add the onion and a pinch of salt and cook for about 4 minutes until translucent.  Add the garlic and heat until fragrant, about 30 seconds.  Add the wine, bring to a boil and reduce by half.  Add the artichokes, water lemon zest, and another pinch of salt.  Cook covered for another 5 minutes.  Remove from the heat and stir in the olives and basil.  Serve hot as a side dish.

Fettuccini with Sausage, Artichokes, and Sun Dried Tomatoes

Equipment Needed:

·         6 Quart Soup Pot

·         Large Sauté Pan

·         Colander

Ingredients:

·         2 Tablespoons Olive Oil

·         1 Lb. Italian Sausage – Casings Removed

·         ½ Cup Onion - Chopped

·         2 – 8 oz. Packages Frozen Artichoke Hearts – Thawed

·         3 Cloves Garlic – Sliced

·         1 ¾ Cup Chicken Broth

·         ½ Cup White Wine

·         ¾ Cup Sun Dried Tomatoes – Sliced Thin

·         1 Lb. Fettuccini

·         ½ Cup Grated Parmesan plus more for serving

·         1/3 Cup Fresh Basil – Julienned

·         ¼ Cup Parsley – Chopped

·         8 oz. Mozzarella – Cubed

·         Kosher Salt and Fresh Ground Black Pepper

Directions:

Heat the olive oil over medium high heat until shimmering.  Add the sausage and cook until browned with no pink remaining.  Break up the sausage into small pieces while cooking.  Remove the sausage from the pan and reserve.  Return the pan to the stove and add the onion and a pinch of salt and pepper.  Sauté the onion for about 2 minutes.  Add the artichokes and garlic and cook for another 2 minutes.  Deglaze with the wine and reduce by half.  Add the broth and sun dried tomatoes. Bring to a boil then reduce the heat and simmer for about 8 minutes stirring occasionally. 

While the sauce is cooking, bring a pot of salted water to a boil.  Add the fettuccini and cook until al dente.  Reserving ½ cup of the cooking liquid, strain the pasta in a colander – do not rinse.  Add the pasta to the sauce along with the basil and Parmesan and mix.  Add the reserved cooking liquid as needed.  Season to taste and serve with additional Parmesan.

Chicken Breast with Artichokes and Roasted Peppers

Equipment Needed:

·         Mixing Bowl

·         Large Sauté Pan

·         Roasting Sheet Pan

·         Waxed paper

Ingredients:

·         4 Tablespoons Olive Oil – separated

·         4 Skinless, Boneless Chicken Breasts

·         1 Medium Onion – halved and sliced

·         4 Cloves Garlic- Smashed

·         ¼ Teaspoon Fresh Thyme – Chopped

·          1 ½ Cups Marinated Artichoke Hearts – Drained and Patted Dry

·         ½ Cup Roasted Pepper Strips

·         ¼ Cup Dry White Wine

·         1 Cup Chicken Broth

·         2 Tablespoons Unsalted Butter

·         ½ Cup Italian Parsley – Roughly Chopped

Directions:

Pre-heat the oven to 400 degrees.  Place the chicken breasts between two pieces of waxed paper and lightly pound the thick ends.  In a mixing bowl, season the chicken with 2 tablespoons of olive oil, salt, and pepper.  Heat a sauté pan over medium high heat until hot.  Sauté the chicken breasts until golden brown on each side – about 4 minutes a side.  Place the browned chicken breasts on a roasting pan and roast in the middle oven position for 20 minutes.

Meanwhile, heat the remaining 2 tablespoons of oil in the sauté pan.  When the oil is shimmering, add the onion and a pinch of salt and cook, stirring frequently, for about 4 minutes.  Add the garlic and cook for another 30 seconds until fragrant. Add the artichokes, peppers, and thyme and cook until the artichokes have browned, about 6 minutes.  Deglaze the pan with the wine and cook until the wine has reduced by half. Add the broth, bring to a boil, then reduce to a simmer and cook until the sauce thickens slightly, about 8 minutes.  Season to taste with salt and pepper.  Whisk in the butter and parsley.  Top the chicken with the sauce and serve.