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Kelly Rossiter

The most freqently asked question when I give someone some of my preserves is "What do I do with it?" It's a good question because there are lots of answers beyond "Put it on toast". While quince jelly is indeed delicious on toast, it is also fabulous in a salad dressing or as a glaze on a fruit tart. The pumpkin bread recipe I shared with you last week was made with the pumpkin butter I have sitting in my refrigerator.Today I'll share a recipe for using marinated artichokes.

If you didn't try the marinated artichokes you can use a commercial product as I have done in the past, but I was really surprised by the difference homemade artichokes made. The flavour of the artichoke stood out so much more than canned or jarred artichokes where so often the oil overtakes it. My originally son told me he didn't want any of my jars of marinated artichokes because they are so often mushy. Well, these were the perfect texture with a bit of bite to them and no mushiness at all. Other then a few of the outside leaves coming off, they stayed intact and firm. I think he may change his mind.

I used these artichokes with chicken and served it over rice. They would also make a great vegan pasta sauce or you could use them on a traditional antipasto plate. The measurements are approximate, so feel free to play around with it.

INGREDIENTS

1 tbsp olive oil
1 medium onion, diced
8 mushrooms, cleaned and sliced
2 sprigs fresh thyme
4 boneless, skinless chicken breasts
2/3 cup chicken or vegetable stock
1/2 pint marinated artichokes
1 tbsp corn starch
squeeze of fresh lemon juice
salt and pepper to taste

PREPARATION:

  1. In a large skillet heat olive oil. Add onions and cook until almost translucent, about 5 minutes. Add mushrooms and cook until liquid has mostly evaporated, about 5 or 6 minutes. Remove onions and mushrooms to a bowl and set aside.
  2. Add chicken and thyme to pan and brown on both sides. Add stock and stir up any brown bits from the bottom of the pan. Reduce heat, cover and cook chicken in stock for about 10 minutes.
  3. Add artichokes, and return onion mushroom mixture to the pan, stirring to cover with stock. Cover pan and cook for another 20 minutes or so until all the vegetables are cooked through. Add lemon juice, salt and pepper to taste.
  4. In a small bowl place corn starch and add about 1 tablespoon of water and stir to make a paste. Stir into the liquid and mix well. If it is too thick, add a bit more stock. All the sauce to cook for a few minutes more, stirring occasionally, then serve over rice or pasta.
This recipe appears in: Vegetable Side Dish

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