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If you can't find baby artichokes, use six large globe artichokes instead and cook them a bit longer, just until tender.

Joanne Weir
Recipe by Cooking Light May 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 1 chicken breast half, 6 artichoke halves, 1/4 cup sauce, and about 2 1/2 tablespoons breadcrumbs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3 quarts water and salt in a Dutch oven, stirring until the salt dissolves. Add chicken to salt mixture. Cover and refrigerate 2 hours.

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  • Combine remaining 2 quarts water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in lemon water.

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Drain artichokes; pat dry. Add artichokes to pan. Cover and cook 10 minutes or until tender. Uncover and cook an additional 5 minutes or until browned, stirring frequently. Keep warm.

  • Preheat oven to 450°.

  • Remove chicken from salt mixture; discard salt mixture. Pat chicken dry; sprinkle evenly with pepper.

  • Heat canola oil in a large ovenproof skillet over medium-high heat. Wrap handle of pan with foil. Add chicken to pan, meat side down; sauté 1 minute. Bake at 450° for 10 minutes. Turn chicken over; bake an additional 12 minutes or until done. Keep warm.

  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat.

  • Add white wine to drippings in pan; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer until reduced to 1 cup (about 5 minutes). Add broth to pan; simmer until reduced to 1 1/2 cups (about 10 minutes).

  • Reduce oven temperature to 350°. Place bread in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine remaining 1 tablespoon olive oil and breadcrumbs in a bowl; toss to coat. Arrange crumbs in a single layer on a baking sheet; bake at 350° for 5 minutes or until golden. Add parsley; toss to combine. Serve chicken with artichokes and sauce. Top with breadcrumbs. Serve immediately.

Nutrition Facts

293 calories; fat 10.5g; saturated fat 1.8g; mono fat 5.8g; poly fat 2.2g; protein 32.5g; carbohydrates 19.3g; fiber 7.5g; cholesterol 73mg; iron 3.2mg; sodium 835mg; calcium 82mg.
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