Sunday, May 03, 2009

Lemon Chicken and Artichokes with Dill Sauce - From Epicurious

Artichokes were on sale so we decided to try cooking fresh ones...a new exper-ience.  Start by trimming the artichokes and quartering them.  Put them in a large pot of salted water along with 2 lemons, halved.  Boil until the artichokes are tender, about 20 min.   Marinate two large chicken breasts in a mixture of 2/3C dry white wine, 1/3C olive oil and several minced garlic cloves. After 20 min., remove the chicken, reserve the marinade and place the chicken in a baking dish in a 375 degree oven for 30 min.  Meanwhile, add the artichokes to the marinade and toss to coat.  Allow them to marinate for 20 min.  Place the artichokes in the dish with the chicken and bake for an additional 10 min.  Pour the marinade into a sauce pan and add the juices generated by the baking chicken and artichokes.  Whisk in 3 egg yolks and heat slowly until the sauce thickens.  Stir in 2T chopped fresh dill.  Serve the sauce over the chicken and artichokes.  We also served Orzo with the sauce.  A very nice fresh tasting dish.


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