Sometimes the best dishes are those that I’ve cooked quickly. I came home kind of late last night and needed to make a fast and healthy meal. I was pretty much throwing ingredients together that I thought would make tasty combinations. It came together in less than 30 minutes and the whole family along with a friend who happened to be hanging out all enjoyed dinner together. I love that. There’s nothing like eating a meal together and chatting and talking on a cool summer evening when the sun takes a long time to set. The tangy taste of the feta and artichokes with the hint of rosemary really makes this dish taste like summer….all bright and sunny!
Mediterranean style chicken and artichoke whole wheat pasta
3 boneless skinless chicken thighs, cut into small pieces
3 tbsp olive oil
3 garlic cloves, chopped
1/2 bunch flat leafed parsley, coarsely chopped
1 cup of marinated artichokes, rough chopped
1/2 cup feta cheese
1 tbsp fresh dill
1 tsp dried rosemary
1 tsp salt
1 can italian style stewed tomatoes or 2 Roma tomatoes chopped
2 big handfuls of fresh baby spinach
1/2 pound of whole wheat pasta (linguine, fettuccine or egg noodles)
Cook whole wheat pasta to al dente. In a large skillet or wok heat olive oil, add chicken,salt and garlic and saute for a few minutes until chicken is no longer pink. Add in tomatoes, artichoke hearts, dill and parsley. Let simmer for about 5 minutes. Add in dried rosemary and feta cheese and cook for about 1 minute. Add in spinach and let it wilt into the sauce. Turn off heat. Toss in cooked pasta and serve immediately.
Back in March when I started this blog, I had no idea what I was doing. I still don’t. But one of the fun things about blogging has been reading other blogs whether food related or not. I’ve learned new things, added new foods to my repertoire and improved my culinary skills. Who knew it would turn out to be so much fun? One of the blogs I fell in love with has been Tasha’s Foodashion’s blog. I saw her post on artichokes and the gorgeous pictures and I was hooked. I finally made a variation of her original recipe and I gotta tell you it was delicious. Mine was not nearly as visually stunning as Tasha’s but we ate them up in record time!
Gorgonzola and Camembert Stuffed Artichokes
4 Fresh Artichokes
1/4 cup Gorgonzola cheese
1/4 cup Camembert cheese
1 cup panko bread crumbs
1/2 cup chopped flat leafed parsley
2 fresh garlic cloves, chopped
1/2 onion, minced
2 tbsp olive oil
1 lemon, zested and juiced
4-5 kalamata olives, finely chopped
Wash and trim the artichokes with kitchen shears. Smash them down a little on your counter or cutting board (leafy side down) so they open up a bit like a flower and place them in a pan with water and lemon juice, (save the zest of the lemon in a separate bowl)and cook covered for about 25-30 minutes until tender. Meanwhile assemble the stuffing. Heat olive oil and saute the onion and the garlic together, add in kalamata olives and take off the heat. Mix the cheeses with lemon zest, parsley and add to the onion mixture in a small bowl. When artichokes are cool enough to handle take out the middle part and clean out the “choke” with a spoon. Divide the stuffing between all four artichokes making sure to stuff between leaves as well. Bake at 425° for about 20-25 minutes. Cool slightly and dive into the gooey goodness!