Chicken and Artichokes with Garlic Sauce

Add to Plan to Eat


Time in the Kitchen: 25 minutes

Course: Main Course



  • 14 cup olive oil
  • 3 tbs butter
  • 6 fillets preserved anchovy fillets sold jarred in grocery stores
  • 4 cloves garlic cloves finely chopped
  • 2 small (or 1 large) lemon zest of lemon
  • 2 lbs chicken cut to 1 inch chunks
  • 2 14 oz cans artichoke hearts drained and quartered
  • 14 cup Fresh parsley roughly chopped


  1. In a skillet over medium heat combine the olive oil, butter and anchovies. As the butter melts, smash the anchovies into a paste with a wooden spoon.
  2. When the anchovies have dissolved and the butter and oil is bubbling, turn off the heat and mix in garlic and lemon zest.
  3. Turn the oven broiler on high. Combine the chicken and artichokes in a rimmed baking pan. Sprinkle lightly with salt and pepper. Drizzle the oil mixture on top and mix well to coat.
  4. Cook the chicken for 10–15 minutes, stirring several times until done. Garnish with parsley and serve.

Powered by
Plan To Eat

Add to Plan to Eat

Artichoke and Spinach Dip

Artichoke and Spinach Dip
(serves 1 1/4 cups)

  • 1 tbsp (15 ml) coconut or avocado oil
  • ⅓ cup (45 g) diced onion
  • 2 cloves garlic, minced
  • 1 cup (120 g) peeled summer squash
  • ¾ cup Chicken Broth
  • 6 oz (170 g) drained jarred artichoke hearts
  • 2 tbsp (8 g) nutritional yeast
  • ½ tsp ground mace
  • 6 oz (170 g) package of frozen spinach, thawed

  1. SOFTEN: Add the oil to a saucepan over medium heat. Add the diced onion and garlic to the pan while you peel and chop the summer squash. Cut the summer squash into pieces that are the same size as the diced onion, then add to the pan and stir to coat with the oil. Cook until the squash is tender, stirring occasionally so the squash doesn’t brown, about 10 minutes.
  2. BLEND: Transfer the softened vegetables to a blender and add the chicken broth. Gently squeeze the artichoke hearts to release any excess water before you weigh them out. Add the artichoke hearts, nutritional yeast and mace to the blender – process until you have a thick, smooth, “creamy” sauce.
  3. SIMMER: Pour the sauce back into the saucepan and return to the stove top at a low heat. Drain the spinach and squeeze out any excess water, then chop finely. Stir the frozen spinach into the sauce and simmer until the dip is warmed through. The dip probably won’t need any additional salt because of the artichoke hearts, but taste now and add any extra salt if you wish. 
 Dip with celery, green squash, carrots....