This delicious chicken recipe with creamy artichoke puree and crunchy pine nut salsa will make dinner into a special occasion.
- To prepare the artichokes, combine 60ml (1/4 cup) of lemon juice with enough cold water to come halfway up the side of a large saucepan.
- Remove the stem from the base of each artichoke. Peel away 2 layers of the outer leaves (or until the base of leaves is a pale yellow-green colour). Cut off the top third of each artichoke. Cut in half and remove the choke (furry core) near the base of the leaves.
- As you finish preparing each artichoke, place in the saucepan of lemon water. Place a plate, large enough to cover the artichokes but small enough to fit inside the saucepan, over the top (the plate needs to be heavy enough to weigh down the artichokes so they don't float to surface). Place over high heat and bring to the boil. Reduce heat to medium and cook for 15-20 minutes or until tender when pierced with a skewer in the thickest section.
- Drain and set aside for 5 minutes to cool.
- Place artichokes in the bowl of a food processor with the remaining lemon juice and 1 tablespoon of the oil and process until smooth. Taste and season with salt and pepper.
- To make the pine nut salsa, melt the butter in a large heavy-based frying pan over medium-high heat until foaming. Add the pine nuts and cook, stirring, for 3-4 minutes or until golden brown. Remove from heat and stir in olives and lemon rind.
- Heat the remaining oil in the frying pan over medium heat. Add chicken and cook for 5 minutes each side or until just cooked through.
- To serve, spread artichoke puree on serving plates and top with chicken and pine nut salsa. Arrange baby rocket leaves on the side. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set