Ingredients
| Quantity | Ingredients |
|---|---|
| 16 | baby artichokes |
| 4 tbsp | olive oil |
| 4 half | chicken breasts, boneless, skinless and cut into chunks |
| 2 | red or yellow onions, sliced thick |
| 4 cloves | garlic, minced |
| 1 tbsp | each chopped fresh basil and rosemary or 1 tsp each dried basil |
| 1/2 cup | chicken broth |
| 1 lb | fettuccine, cooked and drained |
Directions
Prepare artichokes; 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 half of the onions until tender.
Add 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. Add salt and pepper to taste, if desired. Serve over hot pasta, brown rice or quinoa.
Source: The Artichoke Advisory Board of California