An integral part of childhood memories.
Chicken with artichokes by Einav Hakon (photo: Walla! system, Einav Hakon)
A pot of chicken with artichokes is an integral part of my childhood memories.
As a child, I remember how the whole family would sit on the balcony and peel fresh artichokes for my mother and grandmother's dishes and enjoy every moment.
We are at the peak of the 1st artichoke season now and we should make good use of it.
I really recommend that you use fresh artichokes for the dish, but those who want to save the peeling, can definitely use frozen artichoke saucers as well.
The combination of the chicken with the taste of the artichoke and the sourness of the lemons, together create a real seasonal pot that is all winter.
Here you can find an explanation of how to peel an artichoke including a video
Chicken and artichoke casserole (photo: Einav Hakon)
Ingredients
6-8 chicken pieces (thighs and/or thighs)
15 fresh (or frozen) artichoke hearts
1 large white onion, finely chopped
8 peeled garlic cloves
1 handful of celery leaves (without the stem), finely chopped
½ lemon cut into slices
For seasoning:
4 tablespoons of olive oil
½ teaspoons turmeric
1 tablespoon paprika
1 tablespoon crystalline garlic
½ spoon of sugar
1 tablespoon of salt
1 teaspoon ground black pepper
For the conversion table click here >
Preparation
How do you make chicken with artichokes in the oven?
1 Heat 4 tablespoons of oil in a wide pot.
Add the chicken pieces and sear well on all sides.
2 Add the onion and fry together until lightly browned.
Add the garlic cloves and continue to fry for another minute.
3Cut the quarters of the artichoke and add to the pot with the lemon slices and half of the chopped celery leaves (leave half for the end of cooking).
4 Season, mix and pour water until covered.
Bring to a boil, transfer to the lowest heat and cook for about an hour partially covered.
5 Heat an oven to 200 degrees in turbo mode and transfer the pot to the hot oven without a cover for 15 minutes until lightly browned.
Sprinkle the remaining chopped celery leaves and serve.
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