Artichokes typically come into season in March, so be sure to grab some fresh from your Farmer's Market and enjoy with this chicken and arugula recipe!
2 large artichokes*
6 garlic cloves, peeled
2 handfuls baby arugula or red mustard
1 Tbsp fresh thyme or 1 tsp dried
¼ cup dry white wine
1 cup chicken broth
4 chicken breasts, skinless & boneless
4 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
Juice of 1 lemon
Salt & pepper to taste
* Trim the stem & peel away leaves. Use a spoon to scoop out the choke, leaving the heart.
Preheat grill. Quarter artichoke hearts. In medium bowl, combine hearts, juice & 1 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil; toss to coat. Grill artichoke hearts, two minutes per side. Remove from grill & place in oven proof container. Add remaining liquid from the lemon & olive oil mixture, with 2 Tbsp broth. Cover & cook at 375 degrees for 30 min or until hearts are tender, not mushy. Heat 2 tbsp oil in sauté pan. Add garlic; brown. Add artichokes, thyme & wine. Reduce wine until almost dry. Add broth & arugula. Simmer until reduced by half. Season with salt & pepper. Keep warm. Brush 1 Tbsp olive oil on chicken breast, salt & pepper. Grill breast. Place grilled chicken breast on plate & spoon sauce over.
Recipe by chef Jeffrey Bernys, Napa Valley