Spring is here and artichoke season is around the corner. A casserole dish with artichokes, chicken and fresh herbs showcases the season in the most delicious way without too much fuss.
Getting to “the heart” of these perennial members of the thistle family requires a bit of work but the results are certainly worth it. If you find that all that plucking and peeling is not for you, you can find organic, fresh-frozen artichoke hearts in many supermarkets these days.
You may serve this with a with a green salad or herbed orzo and a bottle of crisp Chenin blanc (before it sells out) from Paumanok Vineyards. Pick up a bottle next time you are entering Long Island Wine Country! They will be your first stop on the wine trail in Aquebogue.
Ingredients
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
3 garlic cloves, minced
1 tablespoon chopped oregano
One 10-ounce box frozen artichoke hearts, thawed and patted dry
1/4 cup high quality Parmesan or other salty hard cheese
Salt and freshly ground pepper
Four 6-ounce skinless, boneless chicken breast halves
2 tablespoons chopped parsley
Preheat the oven to 400°. In a bowl, whisk 1/4 cup of the oil, lemon juice, zest, garlic and oregano and set aside. Season the chicken with salt and pepper and brown in an oven proof skillet and sear the chicken breast, skinned side down, and cook over moderately high heat until browned, 3 minutes. Add the artichokes and pour the lemon-herb mixture over the top and sprinkle freshly grated Parmesan or other hard salty cheese. Bake for 20 minutes and allow to cool for 10 minutes before serving. Transfer the chicken with artichokes onto plates and spoon the sauce on top and garnish with parsley and lemon slices.
