Artichoke Chicken Piccata

 Easy to make and full of flavor.

INGREDIENTS

1 1/2 pounds thin cut chicken breasts

1/2 cup flour  (or almond flour for gluten free)

1/4 cup ground Parmesan cheese plus extra for garnish

Salt and Pepper

2 Tablespoons olive oil or avocado oil, divided

2 Tablespoons butter (or ghee)

2 cloves of garlic, minced

1 jar (6 ounces) marinated artichoke hearts

1/2 cup white wine

1/2 cup chicken broth

3 Tablespoons capers

Handful of fresh parsley, chopped

INSTRUCTIONS

In a shallow plate, combine flour, parmesan, salt and pepper.  Dredge chicken slices on each side into the flour mixture and shake off excess.

Heat a large frying pan over medium high heat. Add 1 Tablespoon of oil. Working in batches, add the coated chicken and cook, until golden brown on both sides, about 3 minutes per side. Use additional 1 Tablespoon of oil for each batch of chicken.

Transfer chicken to a plate and set aside. Add butter, garlic and artichoke hearts to the same pan and saute for about 2 minutes.  Add wine and bring to a high simmer, cooking until liquid is reduced by about half.

Pour in broth, fresh lemon juice and capers, Cook, stirring occasionally, until the sauce thickens, about 5 minutes. Return the chicken to the pan and cook a few minutes more.

Sprinkle with chopped parsley and additional parmesan cheese.

Recipe source: cleanfoodcrush.com

Spinach Artichoke Dip with Bacon

The addition of bacon and cream cheese to a traditional spinach artichoke dip take it to the next level. This is the perfect "please bring an appetizer" dish,  guaranteed to disappear quickly. Serve with celery sticks, tortilla chips or pita chips.

This recipe comes from "Simply Recipes"

Ingredients

6 slices of bacon, chopped
2 large cloves of garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 or 12 ounce) package frozen spinach, thawed and drained
1/4 tsp. crushed red pepper flakes
1/2 tsp, salt
1 8-ounce package cream cheese, at room temperature
8 ounces shredded Italian cheese blend
1/2 cup sour cream

Instructions

Preheat oven to 400 degrees.
Place the chopped bacon in a skillet and cook over medium heat until crispy.
Transfer to a paper-towel lined plate to drain, leaving the bacon grease in the pan.

Add the garlic to the pan and cook until fragrant, about 30 seconds. Add the artichoke hearts, spinach, red pepper flakes and salt. Cook until all are warmed through, about 5 minutes.

In medium bowl, mix cream cheese, Italian cheese, sour cream, bacon and spinach-artihoke mixture until thoroughly combined.

Transfer mixture to a 1-2 quart baking dish and bake until bubbly around  the edges, about 20 minutes. Let cool slightly and serve.

Best to eat this dip right away. If it cools and starts to firm up, microwave a minute to softent he cheeses.

Salmon Piccata

Salmon, capers, artichokes, wine, butter, lemon..... when you read the list of ingredients in this recipe, what's not to love? 

Ingredients

1 pound salmon, cut into 4 fillets, skin removed
1 Tablespoons canola or olive oil
1/2 cup dry white wine
4 Tablespoons freshly squeezed lemon juice
1/4 cup diced red pepper (saute in butter to soften or slightly brown)
1 cup artichokes, sliced into ribbons (canned not marinated)
3 Tablespoons capers
2 Tablespoons butter
Salt and pepper to taste

Instructions

Heat 1 Tablespoon oil in skillet over medium heat. Sear the salmon fillets about 3 minutes on each side, or just until flaky and cooked through. Remove to plate and cover to keep warm.

Add wine and lemon juice to skillet, scraping up any bits of salmon. Reduce to half the volume. Add red pepper, artichokes, capers and butter. Stir until butter is melted and sauce is warmed.

To serve, place salmon fillets on a bed or rice, pasta or vegetable noodles. Spoon sauce over the top and divide artichoke/caper mixture on top.
Serve immediately.

Artichoke and Turkey Pizza

Ingredients

One (16 ounce) prebaked Italian pizza crust (such as Bobli)
1/3 cup soft cream cheese with garlic and chives
1 1/2 cups cubed cooked turkey
1 (14 ounce) can  quartered artichoke hearts, drained and coarsely chopped
1 medium tomato, chopped
1/4 cup red or green pepper, chopped
1/2 cup crumbled feta cheese
1 cup mozzarella cheese, shredded

Instructions

Heat oven to 400 degrees.
Place pizza crust on ungreased cookie sheet.
Spread cream cheese evenly over crust to within 1/2 inch of edge. Top with remaining ingredients.
Bake for 10 - 13 minutes or until heated through and cheese is melted.

Shrimp Salad in Artichoke Bowls

 Ingredients (for 4 servings)

4 medium artichokes
1 Tablespoon lemon juice
1/3 cup olive oil
2 Tablespoon red wine vinegar
1/8 teaspoon black pepper
3/4 pound small salad shrimp
4 hard boiled eggs, peeled and chopped
1 cup diced celery
1 cup diced radishes
1 cup diced onions
1/4 cup fresh chopped parsley
2 tomatoes, cut into 1/8's

Instructions

Wash and prepare artichokes. Place in pan with one teaspoon salt and three inches boiling water. Add one Tablespoon lemon juice. Cook until the base of the artichoke can be easily pierced with a fork, about 45 minutes. Cool slightly. Spread the leaves and remove the thistle portion. Turn artichokes upside down to drain and cool completely.
Combine oil, vinegar, pepper and salt to taste. Add all remaining ingredients except tomatoes. Toss gently. Refrigerate for several hours.
When ready to serve, fill each artichoke center with shrimp salad mixture. Place on plate, Garnish with tomatoes and additional parsley.
Great served with lemon mayonnaise (combine 1/3 cup mayonnaise, 1 teaspoon lemon juice and 2 teaspoons mustard) for dipping the artichoke leaves.

Artichoke Jalapeno Dip

Ingredients

2 green onions
2 teaspoons chopped pickled jalapenos
1 clove garlic
Dash of salt
4 ounces cream cheese, cut into pieces, at room temperature
1/2 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
1/2 teaspoon lemon juice
Dash of cayenne pepper
1 can (about 14 ounces) artichoke hearts, drained


Instructions

Preheat oven to 400 degrees. In food processor, combine green onions, jalapenos, garlic and salt.
Pulse until green onion s are finely chopped. Add cream cheese and all but one Tablespoon of Parmesan cheese, mayonnaise, lemon juice and cayenne pepper. Puree until smooth.
Add artichokes and pulse until coarsely chopped.
Scrape mixture into 2 cup gratin pan or shallow ovenproof dish. Sprinkle remaining Parmesan cheese over top.
At this point, the dip can be covered and refrigerated for up to 24 hours before baking. Shortly before serving, bake about 20 minutes until dip is lightly browned on top and bubbly hot.
Let cool slightly before serving.
Serve with vegetables, pita chips or baguette slices.

Spinach Artichoke Dip

Ingredients

1 cup mayonnaise
1 cup Parmesan cheese
1 can (14 ounces) artichoke hearts - drained and coarsely chopped
1 package frozen chopped spinach - thawed and drained
1/2 cup red bell pepper, chopped
1/4 cup grated Monterrey Jack or Mozzarella cheese
Toasted baguettes and crackers

Instructions

Spray inside of a small crock pot with cooking oil spray.
Mix mayonnaise and parmesan cheese in medium bowl. Stir in artichokes, spinach, and bell pepper. Spoon into crockpot.
Sprinkle cheese on top.
Cover and cook on low for one hour or until cheese is melted.
Serve warm with baguette or crackers.

Hot Artichoke Dip

Ingredients

1 cup mayonaise
1 cup Parmesan cheese
1 can artichoke hearts, drained
1 can diced green chilies


Instructions

Drain and chop artichoke hearts.
Mix all ingredients together.
Put in shallow baking dish.
Bake at 350F for 1/2 hour.