Artichokes Are Good

My love for artichokes began when I was around 10 or 11. Sophisticated pallate, some would say, but my mother never made "kid food". I ate what she ate. So when she would steam an artichoke for an appetizer, I naturally peeled off a cool-colored green leaf, dipped it generously in lemon  butter and scraped of the goody with my teeth. No questions asked. I made the mistake with my children of reading too many books on how to raise children and, alas, they do not eat whatever we eat. They do eat pretty well, but artichokes? No way, Jose. Even when I hide them in casseroles or sauces. Two of my new favorite artichoke recipes are below, maybe one day my two will dig in, no questions asked.

Baked Pecan Chicken with Creamy Mushroom Artichoke Sauce  from Southern Living December 2005
For the chicken:
1 1/2 cups finely chopped and toasted pecans
2 tbls chopped parsley
1/2 tsp salt
2 egg whites
2 skinned and boned chicken breasts

Combine first three ingredients in a shallow bowl. Beat egg whites just until foamy. Dip both sides of chicken in egg mixture then dredge in pecan mixture. Place on lightly greased, foil lined cookie sheet and bake at 400 about 20 - 25 minutes. Serve with sauce.

For the sauce:
2 tbls butter
1 tbls olive oil
1 8 oz package fresh sliced mushrooms
1/2 cup chopped onion
2 minced garlic cloves
8 oz softened cream cheese
14 oz can artichoke hearts drained and chopped
2 tbls fresh lemon juice
about 1/4 tsp ground red pepper

Melt butter with oil in large skillet over medium heat and add mushrooms, onion and garlic. Saute about 5 minutes or until tender. Stir in chicken broth and cream cheese and cook stirring constantly about 3 minutes until cheese melts. Then add artichoke hearts and the remainder of ingredients and cook about 2 minutes until mixture is hot.

Chicken and Artichoke Casserole from Southern Sideboards
Great to take to someone who needs a warm meal.
2 14oz cans artichoke hearts
2 2/3 cups diced cooked chicken breasts (about 3 chicken breasts)
2 cans cream of chicken soup (I like Publix brand)
1 cup mayonnaise
1 tsp fresh lemon juice
1/2 tsp curry powder
1 1/4 grated cheddar cheese
1 1/4 bread crumbs, or bread cubes, or crushed Ritz crackers
2 tbls melted butter

Drain artichoke hearts and arrange in a greased 9 x 13 baking dish. Spread chicken on top. Combine soup, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle with cheese. Combine crumbs with melted butter and sprinkle over  top. Bake at 350 for 25 minutes and serve over rice.