Best 3 Lidias Chicken With Artichokes Recipes

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Indulge in a culinary delight with our curated collection of three authentic Italian recipes featuring chicken and artichokes. Embark on a taste adventure with our main course recipe, "Lidia's Chicken with Artichokes," where succulent chicken pieces are braised with tender artichoke hearts, aromatic herbs, and a flavorful white wine sauce. Dive into a symphony of textures and flavors as you savor each bite.

For those seeking a vegetarian alternative, our "Artichoke and Potato Bake" offers a hearty and comforting dish. Roasted artichokes and tender potatoes are enveloped in a creamy sauce, topped with golden breadcrumbs for a crispy finish. This delectable casserole is perfect for a cozy meal or as a side dish to accompany your favorite protein.

Last but not least, our "Spinach and Artichoke Dip" is a crowd-pleasing appetizer or snack. Featuring a creamy blend of spinach, artichokes, cheese, and seasonings, this dip is best served warm with crispy crackers, bread, or vegetable crudités for dipping.

With our diverse range of recipes, you'll find the perfect dish to suit your taste and occasion. Each recipe is meticulously detailed with easy-to-follow instructions, making them accessible to home cooks of all skill levels. Get ready to tantalize your taste buds and experience the culinary magic of Italian cuisine in your own kitchen.

Let's cook with our recipes!

LIDIA'S CHICKEN WITH ARTICHOKES



Lidia's Chicken with Artichokes image

This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia Bastianich. It'll make for the perfect main to serve at your next soirée.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

1 1/2 pounds small artichokes
Juice of 1 lemon
1 whole chicken, about 4 pounds, rinsed and patted dry, cut into 10 to 12 pieces
1 1/2 teaspoons coarse salt
6 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and crushed
1/4 teaspoon peperoncino flakes, or to taste
1 cup dry white wine
1 28-ounce can canned Italian plum tomatoes, preferably San Marzano, crushed by hand
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Trim pointy tips from artichokes and cut in half or in wedges, about 1 1/2 inches wide. Fill a bowl with water, and add lemon juice. Place artichokes in water until ready to use.
  • Heat 3 tablespoons oil in a 6-to-7-quart heavy-bottomed, Dutch-oven over medium-high heat. Season chicken with salt and add to the pot without crowding, working in batches. Cook chicken, turning once, until browned, 3 minutes per side. Transfer chicken to a platter or bowl; set aside. Drain any fat that has accumulated in the pot.
  • Add remaining 3 tablespoons olive oil to the Dutch-oven. When oil is hot, add garlic and cook until sizzling, 1 to 2 minutes. Remove artichokes from water and add directly to the pot; season with 1/2 teaspoon salt and peperoncino. Cook, stirring often, until dry and beginning to brown, 4 to 5 minutes. Add wine and cook over high heat, stirring, until wine is almost evaporated, about 3 minutes.
  • Add tomatoes to the Dutch oven along with 3 cups water. Cover and bring to a boil, adjusting heat as necessary to maintain a steady boil. Cook sauce for 15 minutes.
  • Return chicken to the Dutch oven and submerge in the sauce. Cover and continue cooking until chicken is just cooked through, artichokes are tender, and sauce has evaporated slightly, about 45 minutes. Uncover and continue cooking until sauce has thickened, about 15 minutes. Sprinkle with parsley and serve immediately.

CHICKEN WITH ARTICHOKES AND LEMON



Chicken With Artichokes and Lemon image

If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.

Provided by Joan Nathan

Categories     dinner, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 large lemons
8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
6 bone-in, skin-on chicken thighs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 tablespoon chopped fresh parsley, plus more to garnish
1/2 teaspoon saffron
1/2 teaspoon ground cinnamon
1 1/2 cups chicken broth, plus more if needed

Steps:

  • If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
  • Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
  • Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
  • Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
  • Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
  • Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

LIDIA'S ITALY CHICKEN WITH ARTICHOKES



Lidia's Italy Chicken With Artichokes image

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.

Provided by all4him

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 572.6, Fat 35, SaturatedFat 9, Cholesterol 138, Sodium 1026.2, Carbohydrate 20.9, Fiber 8.7, Sugar 3.9, Protein 39.5

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
  • Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If possible, buy your ingredients from a farmer's market or a local grocery store that sells fresh produce.
  • Don't overcrowd the pan: When searing chicken or artichokes, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Season your food well: Don't be afraid to season your food with salt and pepper. Seasoning helps to bring out the flavor of the ingredients.
  • Cook the chicken until it is cooked through: Use a meat thermometer to make sure the chicken is cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
  • Serve the chicken with a side dish: Serve the chicken with a side dish of roasted vegetables, mashed potatoes, or rice.

Conclusion:

This recipe for Lidia's Chicken with Artichokes is a delicious and easy-to-make dish. The combination of chicken, artichokes, and lemon is classic, and the dish is sure to please everyone at your table. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and easy weeknight meal, give this recipe a try.

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