artichoke chicken, artichoke chicken recipe

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    Artichokes and Chicken

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    Artichokes are another fun food that evryone craves. That irresistable flavor fills dips, covers pizza and makes a great addition to salad. If you are a big artichoke fan like me then you will absolutely adore this recipe and so will your date. It is easy to make and not a very fussy recipe although it really looks classy and fancy.


    • 1 Lemon, halved
    • 1 Can artichoke hearts
    • 1/3 Cup dry white wine
    • 1/4 Cup fresh lemon juice
    • 2 Tablespoons olive oil
    • 6 Garlic cloves, minced
    • 1 Chicken, giblets removed, each cut into 8 pieces
    • 1 1/2 Large egg yolks
    • 1 Tablespoons chopped fresh dill


    • Squeeze juice from lemons into large pot of salted water.
    • Add lemons and artichokes.
    • Bring to boil over medium-high heat.
    • Cover partially and boil until artichokes are tender, about 20 minutes.
    • Drain.
    • Preheat oven to 375°F.
    • Whisk wine, lemon juice, oil, and garlic in large bowl to blend.
    • Add chicken.
    • Turn to coat.
    • Let marinate 20 minutes.
    • Remove chicken from marinade and arrange, skin side up, on large rimmed baking sheet.
    • Reserve marinade.
    • Bake chicken 30 minutes.
    • Meanwhile, add artichokes to marinade in large bowl and toss to coat.
    • Let marinate 25 minutes.
    • Transfer artichokes to another large rimmed baking sheet (reserving the leftover marinade); place in oven with chicken and bake 10 minutes.
    • Pour leftover marinade into saucepan and bring to boil.
    • Baste chicken and artichokes with 1/3 of marinade.
    • Continue baking until chicken is cooked through, about 15 minutes.
    • Using slotted spoon, transfer chicken and artichokes to platter; tent with foil.
    • Strain pan juices from baking sheets into 2-cup glass measuring cup.
    • Transfer 2/3 cups pan juices to medium saucepan.
    • Whisk in egg yolks.
    • Whisk constantly over medium-high heat just until mixture boils and thickens, about 3 minutes.
    • Stir in dill.
    • Season sauce with salt and pepper.
    • Spoon some sauce over chicken and artichokes on platter.
    • Serve, passing remaining sauce separately.

    As a starter, we recommend the corn bisque.
    As a side dish, we recommend the caponata and the lemon green beans.
    As a dessert, we recommend the chocolate mousse.

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