Best 7 Artichoke Chicken Sandra Lee Semi Homemade Recipes

ARTICHOKE CHICKEN ( SANDRA LEE, SEMI-HOMEMADE )

Steps:

• In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.
• In a large skillet, heat olive oil over medium heat.
• Add chicken, and cook for 3 to 8 minutes per side depending on pan, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through.
• Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
• Arrange spinach on a platter.
• Spoon chicken and sauce over spinach.
• Serve immediately.

SAUTEED ARTICHOKE BOTTOMS

Steps:

• In a bowl, combine and toss drained and rinsed artichoke bottoms with lemon juice. Set aside.
• In a large frying pan over medium heat, sweat onions in oil until translucent. Add tomatoes and cook until heated through, about 1 minute. Stir in Italian seasoning and shredded basil leaves. Add in artichoke bottoms with lemon juice and sprinkle with salt and pepper. Cover pan and reduce heat to low. Simmer for 10 minutes.
• To serve, remove artichoke bottoms and place on serving plate so the hollow side is up. Fill with tomato-onion mixture.

CREAMY ARTICHOKE SOUP

Steps:

• In a large stockpot, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the artichoke hearts, season with salt and pepper and saute another 5 minutes. Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally. Puree until smooth with a hand blender or in a blender in small batches. Whisk in 3/4 cup yogurt and season with salt and pepper.
• In a small bowl, stir together the pesto sauce and lemon juice. Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce.

BOW TIES WITH ARTICHOKE PESTO

Steps:

• In large pot of boiling, salted water, cook bow ties per package directions.
• In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
• Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.

PEANUT BUTTER PIE - SEMI-HOMEMAKER RECIPE (SANDRA LEE)

Steps:

• In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer.
• Gently fold in whipped topping; pour into prepared crust and freeze for 2 hour.
• Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes.
• Thaw slightly before serving and cut into thin slices because this is a rich pie.

SEMI-HOMEMADE CREAM OF ARTICHOKE SOUP - SANDRA LEE

Steps:

• In a sucepan over medium heat, combine soup & chicken broth; stir until smooth.
• Add artichoke hearts & cayenne pepper. Bring to a boil.
• Pour soup into a blender & mix until smooth.
• Return to pot & slowly stir in cream. Season with salt & pepper and serve hot.

SLOPPY JOES ( SANDRA LEE, SEMI-HOMEMADE )

Steps:

• In a large skillet, cook ground beef over medium-high heat for 4 to 6 minutes, or until browned and crumbly; drain.
• Stir in 1 cup water, tomato paste, barbecue sauce, and soup mix until combined.
• Bring to a boil; reduce heat, and simmer for 4 to 5 minutes, or until thickened.
• To serve, spoon ground beef mixture evenly over bottom halves of buns. Top each with 1/2 cup coleslaw. Cover with top halves of buns.
• Serve immediately.