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From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Dinner tonight 12/15/24 will be
Date: Sun, 15 Dec 2024 14:49:05 -0500
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Chicken Carciofi.  Essentially, chicken with artichoke hearts.  A basic 
description is chicken breast cooked with artichokes with a pan sauce 
made from butter, lemon juice and white wine.  Lots of recipes call for 
added diced tomatoes and a bunch of other stuff.

I prefer this one.  I first tasted this dish at a long defunct 
restaurant in Memphis called "Art Pieroni's".  The chef, Art, was 
married to the daughter of a highly restaurateur named Frank Grisanti. 
The son-in-law worked for her father but decided to break out on his own 
and for a while he was successful.  But as with many new restaurants, 
his venture failed within 2 years.

But this dish was excellent!  Similar to veal or chicken piccata, sans 
capers, instead, artichoke hearts.

The quick and simple method is this:

Dredge thinly cut chicken breasts (cutlets) in seasoned flour, then egg 
wash, then dredge in flour again.  Brown quickly in a skillet in a 
little olive oil & butter over fairly high heat until browned.  Remove 
the chicken to a platter and keep warm.

De glaze the pan with a splash of lemon juice & white wine and scrape up 
any little browned flour bits on the bottom of the pan with a spatula 
and stir them in.  Lower the heat & add the artichoke hearts. (I use 
canned quartered artichoke hearts, drained, rinsed, patted dry).  Add 
more butter to the pan and cook, stirring, until the artichokes are 
heated through and the sauce is slightly thickened. Spoon the sauce over 
the chicken.

I plan to serve this with spinach fettuccine in a cream sauce with 
grated Parmesan cheese.  I promise not to call it "Alfredo". :)

Anything on the menu at your house today?

Jill