Chicken and Artichokes with Garlic Sauce
- 1/3 cup olive oil
- 3 tablespoons butter
- 6 preserved anchovy fillets (sold jarred in grocery stores)
- 4 garlic cloves, finely chopped zest of 2 small or 1 large lemon
- 2 pounds of chicken, cut into 1-inch chunks
- 2 14-ounce cans of artichoke hearts, drained and quartered
- 1/3 cup parsley, roughly chopped
Instructions:
Buttery and richly flavored without being too heavy, you'll want to lick up every last bit on your plate.
- 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. When the anchovies have dissolved and the butter and oil is bubbling, turn off the heat and mix in garlic and lemon zest.
- 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.
- Cook the chicken for 10-15 minutes, stirring several times until done.
- Garnish with parsley and serve.