Slow Cooker Chicken and Artichoke

This dish is so easy and tastes oh so yummy!

2 lb boneless chicken thights
Salt and pepper
1 tsp tarragon
1 tsp crushed red pepper
1 tsp parsley
3 tsp minced garlic
⅓ c Dijon mustard
½ Tbsp lemon juice
1 ¼ cup white wine or chicken stock
8 oz fresh mushrooms, sliced
2 14 oz artichoke hearts, chopped in half
20 small green olives
2 Tbsp capers
1/4 c sun dried tomato halves, chopped

Add chicken to bottom of crock pot, and season with a little sea salt and pepper.

Add artichokes, mushrooms, olives, capers, and sun dried tomatoes on top of chicken.

In separate bowl, combine spices, garlic, mustard, wine, chicken broth, and lemon juice.

Pour over chicken and veggies.

Cook six hours on low, then remove chicken and veggies with a slotted spoon and serve.

Fragola and Artichoke Pilaf

This is from Plenty More by Ottolenghi – and just like every other recipe of his, it is perfect. It is  great weeknight meal – it took me about 40 minutes and a lot of it unattended. You can buy fregola at Amazon.

9 – 10 oz canned artichokes, chopped
1 TBSP olive oil
1 onion, sliced thin
1 TBSP butter
8 oz fregola, rinsed
2 c vegetable stock
1 1/2 TBSP red wine vinegar
1/2 c kalamata olives
1/2 c sliced, toasted almonds
1/2 c parsley, chopped
Salt and pepper

Green Chile Sauce
3 green chiles, seeded
1 clove pf garlic
1 small preserved lemon, seeds removed
1 TBSP lemon juice
3 TBSP olive oil
1 c flat leaf parelsy

In a food processor, add all sauce ingredients and pulse until it forms a rough paste.

Place oil in a large sauce pan on medium high heat. Add onions and 3/4 tsp salt, cook for 10 minutes with the lid on, stirring frequently until carmelized. Add butter and stir until melts. Add the artichokes, fregola, stock and pepper, stir once. Cook over low heat for 18 minutes, until all the liquid is absorbed. 

Remove from heat, let sit covered for 10 minutes. Stir in remaining ingredients. Serve with a generous spoonful of child sauce.

Serves 4.

Panzanella Salad

This is the salad you make when you have a hunk of day old bread laying around. This one was inspired by Tartine, I used marinated artichoke hearts and added mozzarella.

1/2 lb day old bread cubed
1 jar of marinated artichoke hearts
4 oz parmigiano cheese, grated
1 cucumber, cut into small dice
1/2 red onion, minced
4 oz fresh mozzeralla, cubed
3 TBSP red wine vinegar
1/4 c olive oil
1 bunch of basil, torn into small pieces

Preheat oven to 400.

Drain the artichokes over a large bowl, reserving the marinate liquid. Place the artichokes in the bottom of a hear proof skillet. Toss the bread in the artichoke marinade, place on top of the artichokes, top with the parmigiano cheese and bake until brown 15 – 20 minutes.

Slice the tomatoes in half and sneeze out the seeds into a bowl. Then chop the tomatoes and place in a large bowl with the onion, cucumbers, mozzarella and basil. 

In the bowl with the tomato seeds and juice, whisk in the olive oil and vinegar. 

Let the bread mixture cool enough to handle, then toss with the tomotoes, toss with the tomato vinaigrette. Let rest for 5 minutes, then serve.

Serves 4.

Artichoke and White Bean Spread


I love tartines – which is basically a slice of bread topped with yummy things! Today I wanted hummus but was out of chickpeas so I came up with this little number. Vibrant green – super quick and healthy!


  • 1 16 oz can artichoke hearts, drained
  • 1 16 oz can white beans, drained
  • Zest and juice of lemon
  • 1/4 c parsley leaves
  • 1/4 c mint leave

Dump ingredients in a Vitamix or food processor. Purée until smooth, add a couple TBSP of water of too thick.

Spread on your favorite bread, crackers or veggies


Roasted Artichokes & Asparagus

This recipe brings all the goodness of spring into a simple and easy to prepare dish. Thanks Cooking Light for the inspiration. If you have the time and the inclination you can use fresh artichokes, I’m too lazy so I defrosted a couple bags of frozen.

1 lb frozen or canned baby artichokes
10 thin lemon slices
1 1/2 TBSP olive oil
1 lb asparagus, trimmed and cut into 2-inch pieces
2 TBSP butter, melted
4 TBSP chopped fresh flat-leaf
1 TBSP fresh lemon juice
1/2 tsp eash salt and pepper
1/4 c pine nuts, toasted

Preheat oven to 450.

In a rinmed baking sheet toss together artichokes, 1 TBSP olive oil and lemon slices. Arrange in a single layer. Roast for 20 minutes until the artichokes begin to brown. 

Toss asparagus and remaining olive oil with the artichokes and roast 15 – 20 more minutes, stirring 2 or 3 times until asparagus is tender.
Add butter, parsley, lemon juice, salt, pepper and pine nuts, stir to combine.

Serves 8. 3 WW PP

Pasta with baby artichokes and Proscuitto


Trader Joe’s has the most gorgeous pasta In for the holidays – of course I bought some! So I made tonight’s dish with this lovely pasta – ugh. If I were to use it again I would: cook the non colored pasta for 2 minutes, add a little olive oil and then add the colored and cook for 6 more minutes. Live and learn! Regardless this is an amazing dish and should be shared even if the pics aren’t the prettiest. This is the perfect weeknight meal, the sauce comes together while the water comes to boil.

8 oz pasta
4 oz Proscuitto
1 c parley
1 14 oz can artichoke hearts, chopped
1 shallot minced
2 TBSP olive oil

Cook pasta according to package.

Chop Proscuitto and parsley in a food processor.

In a 12 inch skillet, heat oil over medium heat, add shallots and artichokes, cook for 5 minutes. Add pasta and Proscuitto mixture plus 1/4 c pasta water, combine.

Serves 4.

Pasta with Tomatoes, Olives, capers and Artichokes


After a crazy day and a long week, I was about to reach for the phone for take out, when the new Patricia Wells cookbook arrived and saved me!!! I flipped to the pasta section and found this recipe and knew I had to make it now! Most of the items are pantry staples and the only change I made was using burrata instead of fresh mozzerella.

10 oz penne
1 28 oz can Italian tomatoes in juice, chopped
1 TBSP fresh rosemary, minced
1/2 c olives, drained and sliced
1 jar marinated artichokes hearts, chopped
1/2 c capers, drained
1 tsp fennel seed
8 oz burrata, cut into bite size pieces
Red pepper flakes

Cook pasta according to package.

Combine everything except the cheese in a 12 inch skillet and cook over medium low heat, stirring occasional while the pasta cooks.

Add the pasta to the sauce, cook for 2 minutes so the pasta can absorb the sauce.

Serve topped wiry cheese and pepper flakes.

Serves 4.