My mother-in-law introduced me to this recipe shortly after I was married. I’d heard family members rave about it but hadn’t ever tried it. To be honest, I hoped I never would. You see, I’m a scaredy cat when it comes to food. I like sticking to what I know, yah know, and I definitely didn’t know artichokes. Anyway, lucky for me the first time she made this was at a large family gathering and I actually picked all the artichokes out. How rude! The second time I was served artichoke chicken I decided to take the plunge. I couldn’t believe I had never tried artichokes before. Those pickled little suckers are tasty, let me tell you! There isn’t one aspect of this dish that isn’t pure genius. From the chicken, to the artichokes, to the melty stringy mozzarella, to the angel hair pasta. Pure goodness I tell you!
Begin by browning chicken in a pan with some olive oil and garlic. Transfer the chicken to a casserole dish and return the chicken pan to the stove. Add chicken stock, lemon juice, and juices from the jar of artichokes to make a pan sauce. Let this simmer until you have 2 cups of liquid remaining.
While the pan sauce simmers, scatter halved and quartered artichokes on top of your chicken. This love of artichokes I have must be genetic because my girls sat at the counter, jumping at every little piece of artichoke I dropped and begging for more, ha!
Scatter diced tomatoes on top of your artichokes.
Top with mozzarella (because, let’s be honest, who doesn’t love cheese?) and drizzle your pan sauce over the cheese. Bake at 350F for 25 minutes or until cheese is golden brown.
Serve over angel hair pasta. Yum! I’m wishing I hadn’t eaten the last of this for lunch!
Mama to two little ladies and wife to a geologist, Maia is passionate about life and all it entails. She is a cellist, a teacher, and a food enthusiast. She ran a bed and breakfast while she was in high school to save money for college.
I need to make this! And don’t feel bad about picking the artichokes out. I did too 🙂