Broiled chicken and artichokes from Gourmet Magazine, April 2008: Special Edition: Italian Cooking (page 77)

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Notes about this recipe

  • chawkins on January 26, 2017

    It is good for what it is. Great for times when you Are short on time, you could have dinner on the table in less than half an hour. I used the artichoke marinating oil to ramp up the flavor.

  • Rutabaga on January 20, 2017

    Tray baking chicken with marinated artichoke hearts leads to a succulent main dish with almost no effort. While our five-year-old doesn't care for artichoke hearts, that just means more for the rest of us, and the marinade from the artichokes keeps the chicken moist and flavorful.

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