Chicken artichoke lemon Ronit Penso

Chicken with Artichokes and Lemon

Chicken with Artichokes and Lemon Ronit Penso

Artichoke is a very special vegetable; it is actually a cultivated flower bud of the thorny thistle family.
The edible part, called the heart, is not easy to access – you need to get rid of the hard leaves around it and scoop the hairy center first – but it is really worth the work involved. The flavor of fresh artichoke is so unique – a blend of sweetness, saltiness and that special creaminess that no other vegetable can impart. No wonder it is such a popular vegetable all around the Mediterranean from ancient times.
The combination of artichokes, lemon and garlic with a bit of olive oil is a classic. Here I’ve used it with chicken thighs, but the dish will be just as successful with lamb or beef.
If you can’t get fresh artichokes, you can use frozen artichoke hearts instead. The result will not be exactly the same, but close enough. Canned artichokes are not suitable for this dish, as they are already cooked through.
The dish is great on its own, with some fresh bread on the side, or served on a bed of potato puree, cooked rice or couscous.

Makes: 4
Prep time: 15 minutes
Cooking time: 50 minutes
Ingredients:
2 fresh medium artichokes
2 Tbs light olive oil
4 chicken thighs
3 cloves garlic
¼ cup fresh lemon juice
Lemon zest from ½ lemon

1. Clean the artichokes: remove some of the leaves by hand and remove the rest with a sharp knife, until you get to the pale layer of leaves. With a sharp, heavy knife, cut them off, as close to the heart edges as possible. Scoop the hairy part with a melon baller and cut each into 4 pieces.
Chicken with Artichokes and Lemon Ronit PensoP1030117 Chicken with Artichokes and Lemon Ronit PensoChicken with Artichokes and Lemon Ronit Penso Chicken with Artichokes and Lemon Ronit PensoChicken with Artichokes and Lemon Ronit Penso
2. Heat the oil in a medium pot and add the chicken thighs, skin side down. Fry for about 5 minutes, until the skin is golden brown. Turn to the other side and fry for 5 minutes more.
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3. Add the garlic, artichokes, lemon juice and zest. Cover the pot and bring to the boil. Turn heat to medium-low and cook for about 40 minutes, until the chicken and artichokes are cooked through.
Chicken with Artichokes and Lemon Ronit PensoChicken with Artichokes and Lemon Ronit PensoChicken with Artichokes and Lemon Ronit PensoChicken with Artichokes and Lemon Ronit Penso

Chicken with Artichokes and Lemon Ronit Penso

12 thoughts on “Chicken with Artichokes and Lemon

  1. Rotwein Wanderer says:

    Thank you for sharing the recipe, Ronit. Just enjoyed it with white wine for Sunday lunch as I bumped into fresh an artichoke – just one left but big enough – :-) Sooooo good ! All juicy and learnt artichoke goes well with lemon! Thank you always!!

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Rotwien for the update! :) I’m very glad you liked the recipe.

      Artichokes pair so well with lemons, so no wonder that’s one of my favorite chicken dishes and I make it whenever I’m lucky enough to get nice one, which here, unfortunately, doesn’t happen too often…

      Liked by 1 person

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