At the center of the spiky leaves of the artichoke is the heart, the most tender, flavorful part of the vegetable. It takes a little work to get to the heart, but the extra effort is well worth it.
Ingredients
Makes 6 servings
Step 1
Squeeze 1 lemon half into large bowl of cold water. Working with 1 artichoke at a time, trim all but 1 inch from artichoke stem. Break off all dark green leaves from artichoke until only pale green leaves remain. Using large serrated knife, cut off top 2/3 of leaves from artichoke. Rub cut edges with other lemon half. Using paring knife, trim any dark green parts from outer heart and stem. Quarter artichoke through stem. Using spoon, scrape out fuzzy choke. Thinly slice artichoke heart and place in bowl of lemon water. Repeat with remaining artichokes.
Step 2
Place chicken breasts between 2 sheets of plastic wrap. Using mallet, pound to 1/2- to 1/3-inch thickness. Whisk flour, salt, and pepper in small bowl. Dredge chicken breasts in flour mixture; shake to remove excess. Place on plate.
Step 3
Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add 3 chicken breasts and cook until golden brown and just cooked through, about 3 minutes per side. Transfer chicken to another plate. Repeat with 1 tablespoon oil and remaining chicken breasts.
Step 4
Add remaining 1 tablespoon oil to same skillet. Add shallots; sauté until beginning to soften, about 1 minute. Drain artichokes; add to skillet and sauté until beginning to soften, about 3 minutes. Add wine to skillet and simmer until wine is almost absorbed, scraping up any browned bits, about 1 minute. Add chicken broth and 4 teaspoons tarragon; cover and simmer until artichoke hearts are tender, about 5 minutes. Season sauce with salt and pepper. Return chicken breasts with any accumulated juices to skillet. Gently toss to combine. Remove skillet from heat. Add butter and stir gently until butter is melted. Transfer to platter. Sprinkle with additional tarragon and serve.
Nutrition Per Serving
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Reviews (8)
Back to TopI make this with either canned or frozen artichoke hearts. Trader Joe's carries a high quality one of each variety. I tried tossing them in a little olive oil and roasting them at 450 degrees for a few minutes to help get out the water, so the sauce would not be diluted. I often use parsley instead of tarragon, since I always have parsley in the fridge; I've also subbed onion for the shallot with good success. Add a splash of lemon to the sauce at the end to make up for the lemon that wasn't used in preparing the artichokes. It's a winning dish every time.
miriamg
NJ
7/28/2019
我也已经准备使用ared artichoke hearts, from a jar and had a wonderful outcome. If I was to use fresh artichokes I actually think it would be better. Easy to give it 4 forks as the results are wonderful. Will use this again and again.
morrillresear
Bradenton, FL
3/13/2018
I found this recipe when I had some chicken in the 'fridge I absolutely had to use and a can of artichoke hearts in the pantry. This is the best thing about epicurious in my opinion; looking for a recipe using the two or three ingredients I have on hand. So, no fresh artichokes, no shallots, no fresh tarragon. Instead I used what I did have which were yellow onion, dried tarragon and my canned artichokes and you know what?...it was really, really tasty, quick and easy for a midweek meal. Capers would be good too, as suggested, but it didn't need them to give it more flavor. I can only imagine how good this would be if I'd followed the recipe but, honestly, I'll probably never go to that much trouble.
nannanmj
Montana
12/19/2011
Next time I will include capers, and probably jarred artichokes-- not sure fresh was worth the effort. I used more flour and added garlic powder to the salt and pepper. I added another cup of chicken broth at the end and stirred in a pound of cooked capellini--- so good.
Anonymous
5/6/2011
very nice recipe - slightly delicate in flavor from the tarragon (licorice/sweet). not my favorite, also had a lot of prep, but was good nonetheless.
seabass33
Dallas, TX
5/5/2010
a little bland..
Dwillchatter
NYC
4/27/2010
Terrific. The tarragon and artichoke hearts taste almost like fennel, but more subtle - like shallots compare to onions. I didn't find the artichoke prep hard to do - about 5 minutes per 'choke if you're a quick knife. Of course, I only did 1 choke and 2 breasts, since it was just for 2 people. Free range organic chicken helped make the dish a success.
Makimball
Lubbock tx
4/25/2010
I admire anyone and everyone who actually goes through the labor of preparing fresh artichokes for this dish. I did not and instead was able to acquire freshly prepared artichoke quarters from a friend. This made a lovely little weeknight meal with all the lovely flavors of spring (or i suppose spring in southern California since artichokes are an early summer crop for the rest of the country). That said I certainly would not have and would not recommend preparing this dish if you are preparing your own artichokes. It is far too mush effort for the end result. But if you ever happen upon fresh prepared artichokes go for it.
UrbanCleaver
Atlanta, GA
4/15/2010
