The chicken bites with artichokes are a very tasty and easy-to-prepare second course. With a few simple ingredients, we bring to the table a dish that the whole family will love. Any variety of artichokes can be used, from violets to ‘mammole’, but also small artichokes, which will cook the quickest.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile, and on my YouTube channel.
Discover other recipes with chicken:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1.8 lbs chicken breast (whole)
- 1 clove garlic
- 4 artichokes
- 1/4 cup extra virgin olive oil
- 2 sprigs thyme
- 1/2 cup white wine
- 1 lemon
- 3 tbsps all-purpose flour (or gluten-free rice flour)
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
Steps
Cut the chicken breast into cubes of about 3/4 inch, coat them in flour.
In a pan, pour the oil and heat over medium flame.
Once the oil is hot, about 1 minute, add the chicken.
Sauté for 5 minutes over high heat, stirring occasionally.
As soon as the chicken is browned, remove it from the pan and set aside.
Clean the artichokes by removing the harder outer leaves, clean the stem of the dark green part and cut the tips of the artichokes.
Rub the lemon over the entire artichoke and soak in water and lemon juice to prevent the artichoke from darkening. Proceed the same way with all the artichokes.
Slice the artichokes to about 1/8-1/4 inch thick.
Slice the garlic.
In a saucepan, add the oil with the garlic slices and heat.
Add the artichokes and a few tablespoons of water. Cover with a lid and let cook for 10 minutes, checking if more water is needed.
Add the chicken breast and thyme, after about 2 minutes, deglaze with white wine.
Continue to cook for another 5-6 minutes and serve.
WARNING: consult the Italian Celiac Association’s handbook and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
Instead of thyme, you can also use parsley, rosemary, or marjoram.
It keeps in the refrigerator for 2-3 days, freezing is recommended.
It keeps in the refrigerator for 2-3 days, freezing is recommended.
It keeps in the refrigerator for 2-3 days, freezing is recommended.
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
Return to HOME to discover the latest recipes!
