Artichoke yer Chicken


Get it?

What started out as an attempt to recreate an appetizer from one of my favorite restaurants turned in to a lovely gooey and rich entree. That was a perfect complement to the first monsoon night of the summer. Artichokes weren't even mentioned in the description of this appetizer but when it came to the table there were 4 quarters of an artichoke heart at the corners of the plate. They were pretty much garnish! Well, I thought lucky me I get them all to myself because growing up in artichoke city California, Mark has never liked them. Having certain foods shoved in your face during childhood almost guarantees a distrust or hatred of said item for many years. Hey, don't even come near me with rosemary! It grew in my parents yard and I detest it!
But I digress. I put the fist quartered heart in my mouth and said "Wow! These taste like mini grilled cheese sandwiches!" Well, that did it Mark reached over and snatched the 2nd one off of the plate and after swallowing stated "But I hate artichokes?!?" We were both so amazed at the flavor and texture of the little bites I was determined to make them at home!

10 Cloves of garlic
1 Can quartered Artichoke hearts
butter
grated Parmesan
salt
pepper
Brie
2 Chicken breasts
Veggies of your choosing (Zucchini, squash, carrots, green beans)

So the brie is a strange addition and not something that I would usually have on hand. However, a vendor came to the restaurant and delivered this wheel of brie as a "thank you, please keep ordering from me" gift. We don't use Brie for any of our menu items so Mark snatched it up and brought it home. But what to do with a wheel of brie? Were not French.

Anyhoo, You want to start by roasting your cloves of garlic, drizzled with olive oil and kosher salt, for about 5 minutes at 350 until they are nice and gooey, This takes some of that raw bite out of the garlic and gives it a sweet smoky flavor and a texture like butter! Shell the roasted garlic and at it to a pan on the stove top with some butter. Then drain your art hearts and add them to the pan to heat thru. Meanwhile, arrange your sliced vegetable and chicken breasts in a baking dish, drizzle some olive oil, salt, pepper and of course, Garlic Garni. Roast these guys for about 40 minutes at 375. Once the Art hearts are heated thru gradually add the Parmesan. Turn off the heat and cover. In the next half hour or so make sure you are stirring your veggies so that they roast evenly. When the chicken is almost done, pull it out of the oven and top each breast with a liberal slice of Brie, them cover with your hearts and garlic mixture.

Pop it back in the oven for another few minutes and then Voila!
A fast, Fancy looking meal in under an hour! That you don't have to dress up for. And don't forget, when you both eat this much garlic neither of you will notice!