Easy artichoke chicken

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  • Base ingredients:
  • 1 large artichoke
  • 1 lemon
  • For the garlic aioli:
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Dijon mustard
  • 1 garlic clove, grated
  • Pinch of kosher salt
  • For boiled artichoke:
  • Kosher salt
  • 1 large lemon, halved
  • For roasted artichoke:
  • Olive oil
  • Kosher salt
  • Course ground pepper
  • 2 lemon slices
  • 4 garlic cloves, smashed
  • 2 rosemary sprigs
  • For grilled artichoke:
  • 1 lemon, halved
  • Olive oil
  • Kosher salt
  • Course ground pepper


    Cleaning method:

    Using a sharp stainless steel* knife, cut off the bottom third of the artichoke stem and top.
    Then, using a pair of sharp kitchen shears, cut off the top portion of each leaf to remove the thorns.

    Using a peeler, peel away the first layer of skin on the artichoke stem and tear off any small or dead leaves.

    Proceed to boiling method.

    Boiling method:

    Fill a stock pot with water and a large pinch of kosher salt and bring to a boil.

    Squeeze the juice from the lemon halves into the water, followed by the lemon halves themselves.

    Carefully place the artichoke in the water.

    Reduce heat to low and simmer, covered, for about 20 to 30 minutes, or until you can easily pull out a leaf from the center of the artichoke.
    Discard the leftover lemon halves.

    Roasting method:

    Preheat oven to 375°F.

    Follow the 'boiling method' directions.
    Cut the cleaned artichoke in half lengthwise and use a spoon or paring knife to remove the fibrous 'fuzzy' membrane and sharp purple leaves in the center.

    Drizzle an 8x8 inch shallow baking dish with olive oil.
    Sprinkle artichokes with salt pepper and an additional drizzle of olive oil.
    Place 2 garlic cloves in the center of each artichoke, top each half with a sprig of rosemary and a lemon slice.
    Flip the artichoke half over and place into prepared pan cut side down, followed by an additional drizzle of olive oil and sprinkle of salt and pepper.

    Cover the pan with foil and roast for 40-45 minutes or until tender.

    Grilling method:

    Follow the 'boiling method' directions.
    Cut the cleaned artichoke in half lengthwise and use a spoon or paring knife to remove the fibrous 'fuzzy' membrane and sharp purple leaves in the center.

    Preheat grill or grill pan over high heat.

    Drizzle steamed artichoke halves with olive oil, salt and pepper and grill on high heat for about 4 minutes on each side until charred.
    Grill lemon halves, cut side down, until charred, and squeeze over grilled artichokes to finish.
    Enjoy plain or dipped in garlic aioli.

    Garlic aioli:

    In a medium-sized bowl, whisk together all ingredients and serve with warm artichoke.

    *Stainless steel prevents the artichoke from becoming brown or black during cooking.

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    1. T

      WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!

    2. A

      Absolutely delicious.

    3. W

      Thanks. It's delicious.

    4. S

      I will be making this again! Thanks for sharing.

    5. T

      this looks and smells great! and very easy.

    6. k

      the flavors were all very delicious.

    7. M

      Wow – I tried this recipe tonight & was impressed!

    8. K

      This is a very easy recipe- it's simple but delicious

    9. J

      This recipe is delicious! 5th recipe I've tried.

    10. k

      I made this and it was marvelous!

    11. M

      Made this today for my family - they loved it!

    12. E

      Wow, I'm the first to make this? Cool. This was really easy to make

    13. M

      LOVE IT! now my go to recipe.

    14. N

      I made this for a party this weekend and it was a great hit!

    15. t

      Wow. Fantastic! Followed the instructions to the letter and this was awesome...

    16. M

      These were delicious! Will definitely make again…

    17. M

      You are a culinary genius! We loved the recipe.

    18. R

      This recipe is amazing!

    19. M

      I've already made this twice now, it's so easy to improvise!

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