balsamic chicken and grilled artichoke

So this is kind of two recipes in one. I got this idea from Natalie Hodson and her rosemary chicken recipe. But I did tweak it a little based on what I had in the house and what we like.

Recipe #1 Grilled Artichoke

This is insanely easy and so good. I have loved artichoke since I was a kid and my mom always used to make it, but this was my first time cooking it. This is post boil – pre grill.

• 1. Fill a large pan with a few inches of water and juice from 1 lemon.
• 2. Put whole artichokes in and bring to a boil.
• 3. Cover and cook for 20 minutes. Pre-heat grill to medium.
• 4. Take the artichokes out and let them cool. Then cut them in half length wise and scoop out the center (there is little fuzzy stuff.
• 5. Brush cut side with EVOO and sprinkle with pepper and lemon juice (I did a LOT of pepper).
• 6. Grill on non-cut side for 10-15 minutes.
• 7. Flip to cut side and grill for 5-10 minutes or until the leave come off easily.
• 8. Eat with sauce: 1 part greek yogurt to 2 parts spec dijon mustard and a sprinkle of lemon juice and worcestershire.

If you want  step by step pics – this is a good resource.

Balsamic Chicken with Artichoke and Asparagus

Ingredients:

• Cut up the hearts from the grilled artichokes (I did four)
• 1 bunch of asparagus
• 3-4 lbs of chicken – I used frozen boneless, skinless breasts

Whisk together:

• 8 cloves garlic minced
• 3/4 cup balsamic vinegar
• 1/4 cup EVOO
• Juice of 1 lemon
• Lots of pepper
• 2 tbsp dijon mustard – heaping
• 1 tbsp basil
• Sprinkle of thyme

Directions:

• Line a pan with tin foil and put the chicken and veggies in.
• Pour the sauce over everything and cover with tin foil.
• Cook on 375 for 75-90 minutes (until chicken is cooked through).

Hope you like it!!