May 2, 2009 by Scott.

Ingredients:
-1 cup whole wheat or white flour
-1/2 teaspoon salt
-1/8 teaspoon white pepper, or to taste
-1/8 teaspoon black pepper, or to taste
-2 pounds chicken breast tenderloins or strips
-2 tablespoons canola oil
-2 tablespoons extra-virgin olive oil
-2 cups chicken broth
-2 tablespoons fresh lemon juice
-1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
-1/4 cup capers
-2 tablespoons butter
-1/4 cup chopped flat-leaf parsley

Directions:
1. Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.

2. Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.

3. Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.

4. Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

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May 2, 2009 by Scott.

Ingredients:
- 4 large California artichokes
- 1 cup focaccia or herbed bread crumbs
- ½ cup grated Parmesan cheese
- ¼ cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons chopped Italian parsley
- 1 tablespoon chopped fresh oregano
- Salt and pepper

Directions:
- Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard.
- Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.
- Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste.
- Stuff bread crumb mixture between leaves of artichokes and fill centers.
- Place stuffed artichokes in a 9-inch square baking dish.
- Pour 2 cups boiling water around the artichokes. Cover with lid or foil. Bake at 350 degrees F. for 40 minutes or until artichokes are tender.
- Remove artichokes from baking dish and place on rack; cool to room temperature

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