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Chicken piccata with artichoke

  • Non Veg
  • 50 mins
  • Serves 4
  • Easy



Although regular chicken piccata is great, when you combine it with artichokes, the result is absolutely mouthwatering. This delectable dish is easy to prepare and tastes fantastic. Your friends and family might feel a bit skeptical about the artichoke’s heart at first, but just give it a try. The ingredients are easy to find with any retailer and will be economical to produce.

Health benefits

Artichoke hearts contain a lot fiber which can help to regulate blood pressure levels, lower blood sugar and eliminate the bad cholesterol. They can also help with digestion; constipated people should also try this dish for relief.

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How to Make Chicken piccata with artichoke

  • Put 2 cups of chicken stock and 1 cup of uncooked rice in a medium saucepan with the lid closed. Boil over medium heat; simmer for 15 minutes with the lid still closed. Mix in 4 of the scallions prior to serving
  • Mix flour, pepper and salt. Dredge the chicken breasts in flour mixture. Heat a large sauté pan above medium-high heat. Add the olive oil, 2 tbsp butter. Place the dredged chicken in oil (make sure it’s done in batches). Fry until brown on both sides.
  • In the same sauté pan, place mushroom and onions until they are just translucent. Add garlic and sauté for a minute. Be careful not to burn.
  • Add artichoke hearts, lemon juice and heat the mixture for two more minutes. Add 2 tbsp butter and stir. Add the chicken breasts back to the mixture for about 3 to 4 minutes in the sauté.

Place ½ cups rice in the corner of a plate, place the breast on the rice. The mushroom and sauce should be placed evenly on each serving.


If artichokes are allowed to grow, they can actually blossom up to seven inches of flower which is violet blue in color.

Marilyn Monroe was crowned as the first “Queen of the Artichokes” in 1947.


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