Parmesan Chicken with Artichoke Hearts

 

Parmesan Chicken with Artichoke Hearts

Artichoke Hearts Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 3 teaspoons olive oil, divided
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
• 1 medium onion, coarsely chopped
• 1/2 cup white wine or reduced-sodium chicken broth
• 2 garlic cloves, chopped
• 1/4 cup shredded Parmesan cheese
• 1 lemon, cut into 8 slices
• 2 green onions, thinly sliced

Artichoke Hearts Directions

Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken.

In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices.

Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions. Cool. Enjoy the Parmesan Chicken with Artichoke Hearts !!

Baked Artichoke Hearts

Baked Artichoke Hearts

Ingredients

• 2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained
• 1 tablespoon extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
• 1/4 ripe lemon
• 1 tablespoon butter
• 3 cloves garlic, chopped
• 6 flat anchovies fillets
• 1 cup Italian style bread crumbs, 3 handfuls
• 1/4 cup chopped flat leaf parsley
• 1/4 cup grated Parmigiano-Reggiano, a couple of handfuls
• Coarse black pepper

Directions

• Preheat oven to 400 degrees F.
• Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
• Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color. Enjoy it!

Artichoke Hearts Gratin

Artichoke Hearts Gratin

Ingredients

• 6 canned artichoke hearts, drained and halved 
• 1 teaspoon vegetable oil salt and freshly ground black pepper to taste 
• 2 tablespoons dry bread crumbs 
• 1/4 cup finely grated Parmigiano-Reggiano cheese 
• 1 tablespoon olive oil 
• 1/2 lemon, cut into wedges

Directions
Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges. Enjoy !