Tag Archives: artichokes

Artichoke Basil Chicken

Artichoke Basil Chicken 1

This chicken dish is healthy, delicious, and quick to put together for a weeknight meal. And since I just planted our garden, we have lots of fresh basil ready to use. I love cooking with fresh summer herbs and vegetables.

The chicken is quickly browned and then topped with Parmesan, chopped artichokes, tomatoes, and fresh basil.

Artichoke Basil Chicken 3

Bake for about 30 minutes and then top with fresh mozzarella and broil until melted. More fresh basil takes this from ordinary to amazing. (Ignore the one corner of this photo with no cheese: the child this piece of chicken will serve is very inconsistent with her likes/dislikes)

Artichoke Basil Chicken 4

We eat this on its own, but you could also serve pasta on the side to soak up some of the amazing juices.

Artichoke Basil Chicken 2

I use these artichokes almost exclusively when a recipe calls for artichokes. They are just the best part of the artichoke: all heart, no leaves. You get 7-9 hearts in each can. I love that there are no tough leaves. (They recently changed the can label: Left=old; Right=new)

Artichoke Bottoms


Artichoke Basil Chicken

Artichoke Basil Chicken 1

2 Tbs olive oil
4 boneless chicken breasts
Greek seasoning mix (or Italian seasoning)
4 cloves garlic, minced
3 Tbs white wine
1 can artichoke bottoms, cut into ½” chunks
1 can fire-roasted diced tomatoes, undrained
3 Tbs fresh basil, sliced
4 Tbs grated fresh Parmesan
4 slices fresh mozzarella
4 Tbs fresh basil, sliced

Preheat oven to 375°F. Lightly spray a baking dish with cooking spray.

Heat olive oil in a large skillet over medium-high heat. Add chicken to skillet and sprinkle generously with Greek seasoning. Brown chicken on both sides (2-3 minutes per side; chicken should not be cooked through). Remove chicken from skillet and place in baking dish.

Add garlic to skillet and cook 1-2 minutes, or until browned. Stir in wine and chopped artichokes. Cook and deglaze pan until wine has reduced by about half. Add tomatoes to pan and cook for 2 minutes, or until hot. Stir in 3 Tbs fresh basil.

Top each chicken breast in the baking dish with 1 Tbs Parmesan cheese. Spoon artichoke mixture evenly over chicken. Bake, uncovered, for 25-30 minutes, or until chicken is cooked through.

Top with fresh mozzarella slices and broil for 2-3 minutes, or until cheese is melted and slightly browned. Sprinkle with additional 4Tbs fresh basil and serve immediately.


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A Day of Dipping

With five children I quickly discovered that all food tastes better when it is dipped! So for Christmas day, after a post-present-opening brunch, the rest of the day was spent dipping food. The day was roughly divided into an early afternoon snack of:  Hot Artichoke dip, Veges and Dip, Hummus and pita, Tortilla chips and salsa, and a cheese, sausage and crackers plate (I know, the cheese&crackers kind of ruins the whole all-dipping-all-day concept, but we ate them anyway), and then for dinner: Four Fun Fondues! It makes for a nice grazing atmosphere, and if you choose to do so, you can eat constantly all-day-long.

As this would also be fun  for New Year’s, I thought I would share a few of the recipes.

Hot Artichoke Dip
with Crispy Bread Rounds

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Artichoke dip is definitely one of the favorites around here. But only if it is accompanied by Crispy Bread. They will consent to eat it with crackers once they have inhaled all of the bread, but only when I assure them that I really don’t have any more bread in the house to make more crispy bread. And don’t let this get out, but I have also seen my children dip carrots and raw broccoli in the artichoke dip, so be sure to also have a vege tray on hand, as well.

The bread is easy to make- so buy much more than you think you will need. Start with a long, thin baguette (or 2 or 3).

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Cut the baguette into thin slices. Pour a couple of tablespoons of olive oil on a rimmed baking sheet.

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Place bread slices on the oiled baking sheet. Turn each slice over to get a small amount of oil on each side. Bake at 350°F for about 10-15 minutes, turning once.  These can be made several days ahead of time-just be sure to hide them or your children (yes, you can blame them) will eat them all before you get a chance to set them out with your dips.

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Our favorite artichoke dip is a simple mixture of artichokes, green onions, garlic, mayo, and cheeses.

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A food processor makes it quick and easy to whip up a batch at the last minute.

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Or prepare it the day before, keep it in the fridge and bake it just before serving.

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Tomorrow (hopefully-I am finding it very hard to get time on the one family computer with everyone home from school!), I will share our fondue recipes.


Hot Artichoke Dip with Crispy Bread Rounds

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Artichoke Dip:
1 can artichoke hearts, drained
2 cloves garlic
½ bunch green onions
½ cup mayonnaise
½ cup shredded Mozzarella
¼ cup grated Parmesan
¼ tsp salt
1/8 tsp fresh ground pepper
Crispy Bread Rounds, Crackers, Fresh Vegetables

Combine artichokes, garlic, and green onions in a food processor. Pulse until coarsely chopped. Stir in mayonnaise, cheeses, salt and pepper. Spread in a baking dish. Bake at 350°F for 30 minutes.

Serve with bread, crackers and/or fresh vegetables.

Note: Dip can be prepared ahead (unbaked), refrigerated and then baked just before serving.

Crispy Bread Rounds:
long, thin baguette(s)
olive oil

Cut baguette into thin slices. Pour about 2 Tbs olive oil on a rimmed baking sheet. Place bread slices, in a single layer, on baking sheet. Turn bread slices over to get a small amount of oil on both sides of bread.

Bake at 350°F for 10-15 minutes, turning once, until bread is crispy.

Store at room temperature.

NOTE: This is also a good way to make croutons: Add some seasonings to the olive oil (garlic powder, dry salad dressing mix, dried herbs, etc), spread it out on the baking pan and stir in some cubed bread. Bake until crispy.


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