This Discover Cooking with California Olive Oil Recipe Contest submission comes to us from Valerie Rizzotto, a We Olive La Jolla customer. Valerie’s recipe for sautéed chicken and artichokes is elevated by a delicious lemony sauce.
1. Clean outer tough leaves from artichokes. Cut into small pieces, cleaning out center “fluff” Put artichoke pieces into bowl of cold water with one lemon cut in half & squeezed. Remove artichoke pieces, dry with towel. Heat 1/4 cup of Arbequina Extra Virgin Olive oil in sauté pan. Sauté in hot oil until tender, and nicely browned about 15 – 20 minutes, add salt and pepper. Remove to large bowl.
2. Cut boned and skinned chicken into 1″ pieces – flour lightly. Add remaining oil to sauté pan, sauté chicken in oil until tender, about 5 – 10 minutes, season with sea salt. Transfer chicken pieces to bowl containing artichokes.
3. Heat wine in skillet and reduce slowly about 10 minutes. Zest lemon add to juice from the final lemon with about 1/8 cup of the Lemon Extra Virgin Olive oil whisk well – Pour wine over chicken and artichokes, along with the lemon, olive oil mixture toss to thoroughly combine. Serve warm, you may drizzle a bit more of the Lemon Extra Virgin olive oil for added “zest”.