If anyone follows my 'VINKA Gardening' page you will know I was just a tad bit excited yesterday when I harvested my first ever crop of delicious artichokes. The excitement was before I realised how much effort there is to get the heart out of them! Effort that repaid me in their beautiful addition to this dish. The good thing is you can cheat and buy them in a jar already done for you!
Ingredients 280g bottle of artichokes in oil 500g chicken thighs, cut into bite size pieces 3 tbsp arrowroot flour (or standard flour) 1 tbsp olive oil 3 tbsp butter or ghee 2 tbsp chopped rosemary 80g chopped shallots 100mls of white wine 1/4C cream Flat leaf parsley for sprinkling
Instructions 1. Drain artichokes and slice thickly 2. Dust chicken pieces with flour. Cook in frying pan with butter. You will have to do in batches to avoid over crowding the pan. Remove from pan and sprinkle with salt and pepper. 3.Wipe out pan and return to heat. Add remaining butter, artichoke, rosemary and shallots. Gently cook for 5 minutes. Splash in wine (avoid mouth on way) and let bubble for 30 seconds. Then swirl in the cream. Reduce until as thick as pouring cream. Pour over chicken. 4. Sprinkle with parsley and serve with new potatoes or kumara.
You will be licking your lips after this one....