Native to the Mediterranean, the artichoke is actually the edible flower bud of a thistle plant in the sunflower family. In fact, if left to develop, the artichoke will blossom into an extraordinary, spiky, brilliant purple flower.
Artichokes pair well with many dishes. They don’t have a ton of flavor so they’re a blank canvas and can go in pretty much anything. Artichokes are one of the most beloved vegetables in the world. But, like all vegetables, artichokes don’t have much protein. That’s why it’s important to pair them with a good, high-protein meat.
Chicken is one of the most popular types of meat to serve alongside artichokes because it is so versatile. The flavor of artichokes and how it is perceived can vary from person to person and from preparation method to preparation method. Roasting will bring out the nutty, savory flavors inherent in artichokes.
The ways to cook artichokes, are plenty. They can be added to pastas and salads, pureed for cheesy dips, sautéed, roasted and served whole with other springtime vegetables or added to pizzas. Really, the options are endless.
This chicken is marinated in Italian dressing then topped with a cheesy artichoke dip and baked. Just a few ingredients – easy to prepare – ready in 30 minutes – perfect!
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Ingredients
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- Marinate chicken breasts in Italian dressing for a couple of hours or overnight.
- Preheat oven to 375 F.
- Heat oil in a skillet over medium heat. Remove chicken from marinade & cook 2 minutes per side. Place chicken on foil lined baking sheet.
- In a medium bowl, mix together chopped artichoke hearts, parmesan cheese, mayo & garlic powder. Spread artichoke mixture evenly on top of chicken.
- Bake for 20 - 25 minutes, until juices run clear.
- I added 200 gm sautéed mushrooms & a bit of minced garlic this time just for a little something different.