Baked Chicken Breast with Marinated Artichokes

Strangely enough, it has taken Brion and I quite a while to become interested in eating artichokes. When we spent some time in Cuba this year we had a nice meal at an Italian restaurant one evening. The main course was served with some artichokes on it. After tasting them, we realized we should have tried them a long time ago — we have been missing out!

The globe artichoke is a variety of a species of thistle. The edible matter are buds that form within the flower heads before the flowers come into bloom about six months after planting. The buds that are not harvested,  change to a coarse, barely edible form when the flower blooms. They can be harvested as many as 30 times in a season. The peak seasons are spring and early autumn.

Since the bottled marinated version has all the same things you would use in marinating chicken, why not keep it real simple. Combine the chicken with the marinated artichokes, a little salt and pepper and you end up with some nice tender chicken covered in artichokes. Yum!

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Baked Chicken Breast & Marinated Artichokes
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dish
Cuisine American
Servings
Course Main Dish
Cuisine American
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a bowl, combine chicken breasts & artichoke hearts with liquid. Cover & refrigerate for 1 hour.
  2. Preheat oven to 325 F. Place chicken, artichokes & 1/4 cup of the liquid into a baking dish. Sprinkle with salt & pepper. Bake for 45-55 minutes or until chicken is cooked through. If you prefer, place under broiler for 2-4 minutes to brown chicken before serving.