What To Do With Artichoke Hearts

If Google Analytics is to be believed, there is a shocking dearth of information out there about what to do with all those tins of canned artichoke hearts lying around. For some reason, "artichoke hearts" is one of my most popular search terms week after week. As I am all about giving the people what they want, I am here to offer you some more awesome recipes to make with artichoke hearts.

As I mentioned in first post about artichoke hearts, they are one of the only vegetables my vegetable-hater will eat.

In that post, I offered home-made pizza and artichoke hearts simply sauteed in olive oil. This time, let's try them roasted and also baked with chicken and garlic. Both of these recipes are from Great Good Food (one of my favorite cookbooks). I love this cookbook but I don't cook very many recipes from it because I am not what you would call an advanced chef. I find that her recipes are complicated and require better kitchen than mine. I'm also kind of an inattentive cook, prone to walking off and getting distracted with a book, leaving the bacon to burn, as it were.

These two recipes, however, even I can manage!

Roasted Artichokes

10 oz artichokes (either frozen or canned) if they're frozen, defrost them

20 garlic cloves, peeled (I cheat here and buy garlic in a jar from Costco)

1 small red onion, coarsely chopped

2 T canola oil

2 springs fresh rosemary, coarsely chopped

juice of 1 lemon

freshly ground pepper

1. Preheat oven to 350 degrees. Combine the artichoke hearts, garlic, onion, oil, rosemary, and half the lemon juice in a shallow roasting pan and mix well. Sprinkle with pepper.

2. Bake for 50 minutes; remove from the oven and sprinkle with the remaining lemon juice. Return to the oven and bake for 10 more minutes until lightly brown.

 

Chicken with Artichokes and Garlic

2 chicken breasts split in half, with skin and bone

1 head garlic, peeled

1 box (9 0z) frozen artichoke hearts, defrosted (or canned)

1 medium onion, coarsely chopped

1/2 c. coarsely chopped Italian parsley

2 whole springs fresh rosemary

1 t. cracked black pepper

1 c. chicken broth

1. Preheat the oven to 350 degrees. Rinse the chicken breasts and pat dry; arrange them in a baking dish and surround them with all the remaining ingredients except the broth. Pour in the broth and cover with foil.

2. Place in the oven and bake, covered, for 30 minutes. Remove the foil and bake for another 30 to 40 minutes, until the liquid has evaporated, basting every 10 to 15 minutes.

Filed under: Uncategorized

Leave a comment

  • ChicagoNow is full of win

    Welcome to ChicagoNow.

    Meet our bloggers,
    post comments, or
    pitch your blog idea.

  • Advertisement:
  • Meet The Blogger

    Christine Whitley

    Texas transplant with short hair, 2 kids, and lots of ideas about family life. No promises about following my own advice.

  • Facebook Like Page

  • Recently on Twitter

  • Latest on ChicagoNow

  • Advertisement:
  • Fresh Chicago News