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.
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.
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.
Great step by step photos Ronit…this dish looks fabulous! Love chicken & artichokes together 🙂
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Thank you! It is really a very tasty combination.:)
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Now that is something I have never eaten before!
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I’m glad I could add something new to your rich recipes repertoire! 🙂
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one o my favorite tagine ( Moroccan style) .. your dish look wonderful …and thanks for sharing
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Thank you! This is one of my favorites too! 🙂
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The dish looks absolutely delicious. Thanks for sharing. It makes me feel hungry..
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Thank you. I’m glad it hit the right taste buds… 🙂
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This looks really really good! I will give it a try!! Thank you for sharing!
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My pleasure. I hope you’ll enjoy the results and I’ll be happy to hear your comments. 🙂
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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!!
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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…
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Beautiful dish with a simple but delicious blend of flavors – thank you, Ronit!
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Thank you Dolly, I’m glad you liked the recipe. It is indeed so simple, yet the flavor is so rich and complex. 🙂
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I have never done anything with artichokes other than stuffing them or putting marinated ones into a soup. I have to try this!
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Both great options, but there’s always room for more! 🙂
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Certainly 🙂
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A cultivated flower bud? Didn’t know that, but it makes sense when you consider the shape and the layers. The thought of eating a giant flower bud tickles my fancy. Lovely recipe.
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Thank you Mary, I’m glad you liked the recipe. Artichoke is indeed a fascinating plant, and so tasty! 🙂
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A golden thanks for this…I’m making this our dinner…a spring dinner!
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Thanks for the update! I hope you’ll enjoy the dish. I’ll be happy to hear your comments. 🙂
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We loved the dish! Will make this again!!!
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Glad to know! 🙂
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