I love walking around the SoWa market. It’s fun just to “window shop” the jewelry and art stalls, seeing what new food trucks have arrived; but mostly stopping by the flower guy for Sunflowers and checking out the little food stalls. I stopped by one called Lara’s Cuisine, which had lots of yummy things on offer and between myself and Rob, we probably made their day. Amongst my many purchases I bought a jar of Gaudiano Roman Artichokes (extra virgin olive oil, sunflower oil, salt, aromatic herbs) and a tub of Pesto (made with fresh basil leaves, Italian Extra Virgin Olive Oil, selected Parmigiano Reggiano and raw pine nuts). Tonight I decided to put both of them to good use with dinner.
Ingredients
3 Chicken Breasts (skinned)
10oz of Linguine
Jar of Roman Artichokes with Stems
4oz Pesto
½ onion (finely chopped)
Fresh Lemon Juice
2-3 tablespoons extra-virgin olive oil
1 cup white cooking wine
Sea Salt & Ground Pepper
2 tablespoons minced fresh parsley
Directions
Cut chicken into small pieces and toss in the pesto until completely covered. Refrigerate for 1-2 hours.
Cut artichokes into smaller pieces and place in a bowl. There is already so much wonderful flavor to these artichokes but I also wanted a bit of citrus for this dish so I added a few squeezes fresh lemon juice over the artichokes and added sea salt and ground pepper. Set aside while you cook the chicken.
In a large skillet over medium-high heat, heat olive oil and sauté onions until transparent. Add chicken and cook for about 5-7 minutes. The aroma is amazing! Add the artichokes and the white wine. Cover and simmer for about 15 minutes.
Meanwhile, cook the linguine to instructions.
Toss the prepared pasta with the chicken and artichokes. Serve immediately.
This dish was DELICIOUS!!!! I am always so happy when you throw things together and it totally works out. I know it helps when you have amazing items to cook with like Lara’s Pesto and wonderful Roman Artichokes. I am going back in for round two and perhaps a glass of Pinot Grigio.
