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Poached Artichoke Stuffed with Grilled Chicken Salad
Serves 4
4 globe artichokes
1 gallon water
1/4 cup lemon juice
1 lb. boneless, skinless chicken breast
1/2 lb. red flame grapes, cut in half
1/4 lb. celery, small dice
1 bunch green onions, chopped
1/2 oz. lemon juice
1/2 oz. cider vinegar
4 oz. extra virgin olive oil
salt, pepper, sugar to taste
1 Tbsp. flat leaf parsley, minced
1 cup prepared mayonnaise
1 Tbsp. roast garlic puree (two bulbs)
1/2 cup lemon juice
salt and pepper to taste
Combine water and lemon juice. Boil. Add artichokes and poach until
tender. Cool.
Grill chicken breasts. When cool, cut into cubes. Combine with
grapes, celery, green onions, lemon juice, vinegar, oil, seasonings
and parsley.
Make garlic aioli: Roast two garlic bulbs, wrapped in foil, for 40
minutes at 350 degrees. Remove, puree and combine with other
ingredients. Season to taste.
To serve, cut artichokes in half, clean out chokes. Stuff with
chicken salad. Serve aioli on the side for dipping.
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Stuffed Artichoke