Prep 10 mins
Cook 1 hr 10 mins
I was watching The Today Show the other day and they had Lidia on preparing this recipe. I was so excited because I had some artichoke and didn't know what to do with them so I made this. YUM!!!!! My boyfriend absolutely loved this. He said it was one of my bests! :) I served it with baked carrots in butter, parsley and garlic salt. Which he also loved. This is defiantly a crowd pleaser.
- 1 lemon
- 4 cups water
- 1 1⁄2 lbs small artichokes
- 4 lbs chicken
- 1 1⁄2 teaspoons salt (to taste)
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves, peeled and crushed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes (to taste)
- 1 cup dry white wine
- 1 (28 ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand
- 3 cups water
- 1 tablespoon chopped fresh Italian parsley
- Trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide and soak them in water with juice from the lemon.
- Salt the chicken. In a heavy bottom pan brown chicken in oil, but do not cook all of the way through. Remove and place on a dish.
- When the chicken is done put garlic in pan and cook for about two minutes, until sizzling.
- Take the artichoke out of the water and place in pan with the garlic. Stir well and season with 1/2 teaspoon of salt and red pepper flakes.
- Cook for about 5 minutes tossing often. When the artichokes start to turn color add wine and cook until nearly evaporated, about 3 minutes.
- Pour in tomatoes and 3 cups of water. Cover pan, bring to a boil and reduce for a steady simmer for about 15 minutes.
- Return chicken pieces and any liquid on platter to the pan submerging them into the sauce. Cover and return to a simmer again for 40 minutes.
- Check about a quarter way through to make sure there is enough liquid so as not to burn.
- Remove lid and allow sauce to thicken up, simmering for about 15 minutes.
This is an excellent Italian dish that was very much enjoyed at my table!
I, too, watched this show and knew I had to try the recipe sometime. Yesterday was the day. I followed the recipe with the exception of using canned artichoke hearts rather than fresh (it simplified the process considerably). As suggested on the show, the dish is even better if you let the chicken cool in the pot and reheat later. We did this and it couldn't have been better. I served it with gnocchi, Ceaser salad, and a glass of white wine. Yum-yum!! I will be making this again. It was delicious! Thanks for posting; it saved me the job and now I can just copy it for my recipe file.