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Celiac.com 06/20/2017 - Anyone looking for a quick, and tasty dinner entree will likely love this recipe. Just grab some chicken breast halves, some fresh mushrooms, a can of artichokes, and a few other ingredients, and bang, you have the makings of a solid gluten-free meal. Ingredients: 4 skinless, boneless chicken breast halves 2 tablespoons butter 1 clove garlic, minced 1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved 1 cup sliced fresh mushrooms 1 cup white wine potato starch for dredging chicken salt and pepper Directions: Season chicken with salt and pepper, and dust both sides with potato starch. Heat butter in a large skillet over medium heat, until it sizzles. Add chicken and sauté for 2-3 minutes on each side, until browned, but not cooked through. Remove chicken from skillet, and set aside. Add garlic and cook about a minute, until fragrant. Add artichoke hearts and mushrooms to the skillet, and sauté mushrooms until brown and tender. Return chicken to skillet, and add artichoke liquid and wine. Simmer on low heat for about 10 to 15 minutes, until chicken is no longer pink and juices run clear. Stir in capers, and simmer for another 5 minutes. Remove from heat, and serve over rice or gluten-free pasta.
I find baby artichokes a little underrated; they’re easier to handle and usually cheaper. I tried these for the first time on the grill, but it’s just as easy to toss together and roast. I happened to have pistachios on hand the second time around and they turned out to be the secret star of this dish. Ingredients: 9-10 baby artichokes, about 2 pounds 1 broccoli head, cut into florets 1 lemon, cut in half, plus 1 teaspoon zest ¼ cup shelled pistachio nuts 2 cloves garlic, minced ¼ cup olive oil plus 1 teaspoon 2 tablespoons balsamic vinegar ¼ cup parmesan cheese, freshly grated ½ teaspoon each salt and pepper Directions: Preheat oven to 400Âº F. Cut off the top third of the artichokes and peel outer layers away. Trim the stems remove the outer layer with a vegetable peeler. Cut down the middle and rub with lemons to keep from browning. Arrange broccoli and artichokes, cut-side up, in a roasting pan. In a small bowl, whisk together ¼ cup olive oil, garlic, balsamic vinegar, salt, and pepper. Drizzle over vegetables and roast for 20 minutes, or until artichokes are tender. In the meantime, heat the remaining teaspoon of olive oil in a small pan. Add pistachios and lemon zest and toast for about 2 minutes. Top vegetables with cheese and pistachios and serve.