INGREDIENTS:
16 baby artichokes ¼ cup olive oil 4 half chicken breasts, skinned, boned and cut into chunks 2 red or yellow onions, sliced thick 4 cloves garlic minced 1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried basil and rosemary, crushed ½ cup chicken broth 1 pound fettuccine, cooked and drainedMETHOD:
Bend back outer petals of the artichokes, snapping them off at the base. Continue snapping off petals until the leaves are half green (at the top) and half yellow.
Using a stainless steel knife, to minimize discoloration, cut the top cone of the leaves at the point where the yellow meets the green. (Green is fibrous.)
Cut the stem level with the base and trim any remaining green from the base of the artichoke. (Just like peeling the skin from an apple.)
Plunge into acidified water. cut into halves.
Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside.
Add remaining 2 tablespoons oil and sauté onions until tender.
Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes.
Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste.
Serve over hot fettuccine.
Makes 4 servings
Courtesy of California Artichoke Advisory Board
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