This dish tastes so rich and delicious. The best part is, it's so economical and deceptively simple to prepare.
You can use either frozen or canned artichoke hearts for this dish. Cut the chicken in pieces a little
smaller than the artichoke heart halves. The final dish is fragrant with wine and the artichokes' tangy taste.
The chicken is very tender. This is a quick weeknight dish if you so please.
CHICKEN WITH ARTICHOKES
1 pounds baby artichokes - prepared
2 pounds boneless chicken
1 1/2 teaspoons sea salt
3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and crushed
1/4 teaspoon hot pepper flakes
1 cup dry white wine
28 ounces can San Marzano Tomatoes hand crushed. reserve the juice