Tuesday, March 27, 2012

TwoFaced: Artichokes

"TwoFaced Tuesdays"
 is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.
I remember the first time I ever had an artichoke. I think it was some family gathering or party or somewhere else I just wanted to avoid everyone and make straight for the buffet table. And there they were, these prickly, leafy grenade-looking things, sitting right next to a bowl of clarified butter. I'm sorry. You had me at "clarified butter." 
And while I would have been happy enough to show you all how to steam an artichoke and melt some butter, I thought I'd make things a little more interesting and toss some artichoke hearts into a chicken salad. 
Oh, and there's bacon. I had you at "bacon," right?
Jenna is doing some miraculous things with artichokes
over at The Paleo Project!! 

Artichoke Bacon Chicken Salad
Makes lots of servings

  • 2 pounds boneless skinless chicken breast
  • 7-8 pieces bacon
  • 1 can artichoke hearts (you can do marinated or in water)
  • 1 tsp. fresh rosemary, chopped
  • 1/2 cup mayonnaise
  • 1 clove garlic
  • salt and pepper
1. Steam chicken until cooked through. Dice into bite-sized chunks and toss in a large bowl.
2. Fry bacon strips until crispy. Dice into small pieces.
3. Dice artichoke hearts into bite-sized pieces.
4. Mince garlic. In a small bowl, mix the mayo, rosemary, garlic, and salt and pepper.
5. Toss chicken, bacon, and artichokes with mayo dressing until everything is combined and coated. Refrigerate for at least a couple of hours before serving. I served it in a cantaloupe half, because it's delicious and that's how my mom always did it.


Jenna | The Eighty Twenty said...

Well YOU had me at chicken salad. We bought a fresh artichoke and I bought a jar of marinated artichokes. For the pizza, I used the jar, but for dinner, I really DID boil it and eat it with butter. Fate.

Gayla said...

Yum! I would eat that!

P.S. When you come home in a couple of weeks, we're going to make a non-paleo dish I just discovered with brown rice pasta, spinach, lemon and wait for it...CRAB!!!! Topped with a little parm and pine nuts! It's almost paleo, because you don't use a lot of pasta, mostly spinach and crab!

Just in case there wasn't enough punctuation...!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Meg O. said...

What a fun recipe! I love all of those ingredients, so naturally I'd like it all together!

Julie (Middle Maintenance) said...

Umm...delish. Looks amazing and I love the idea of serving inside a cantaloupe. Mom's are always right.


whitney said...

what are the odds that we both post chicken salad recipes today??


i miss you. and your drinking.

Megan | Freckled Italian said...

I love artichoke hearts, probably more than anything else in the world. My parents have this picture of me as a three year old, just sitting on their boat with a face full of wind and my hair blowing all over the place, and I'm eating a boiled artichoke like it's a box of animal crackers. So weird. It's not really a portable snack, ya know?

Laura Tobias said...

looks delicious! what kind of mayo did you use? besides making my own, i can't seem to find any paleo friendly mayo.

his little lady said...

oh my YUM!!!!! this looks so scrumptious!
xo TJ

Lydia Armstrong said...

Ok this recipe I'm trying forrealsies this time. This looks so freaking good. I love that you put it in a melon.

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