Recipe: Baby Artichoke Chicken Saute over Pasta with Olive Oil, Garlic and Herbs

BABY ARTICHOKE CHICKEN SAUTE

1 pound fettuccine, uncooked
16 California baby artichokes
1/4 cup olive oil
4 half chicken breasts, skinless, boneless, cut into chunks
2 red or yellow onions, sliced thick
4 cloves garlic minced
1 tablespoon chopped fresh basil and rosemary (or 1 teaspoon each dried basil and rosemary, crushed)
1/2 cup chicken broth

Cook pasta according to package directions; drain and keep hot.

Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves.

Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside.

Add remaining 2 tablespoons oil and saute onions until tender.

Add the prepared baby artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired.

Serve over hot fettuccine.

FRESH BABY ARTICHOKES - BASIC PREPARATION
1. Bend back outer petals, snapping them off at the base. Continue snapping off petals until the leaves are half green (at the top) and half yellow.
2. Using a stainless steel knife, to minimize discoloration, cut the top cone of the leaves at the point where the yellow meets the green. (Green is fibrous.) Cut the stem level with the base and trim any remaining green from the base of the artichoke. (Just like peeling the skin from an apple.) Plunge into acidified water (water with lemon juice or vinegar).
3. Cut in half or quarter horizontally. If there are purple or pink leaves, cut them out. (Those leaves will be tough.) If the interior is white, the entire artichoke is edible. Place in acidulated water to minimize browning while prepping.

Makes 4 servings
Adapted from source: California Artichoke Advisory Board