Risotto Piccata

This dish is rice with lemon and capers, like the famous chicken recipe. Makes 3 to 4 servings. Shown accompanied with sardines for a nice side dish or small plate.

INGREDIENTS

3          cups low sodium chicken broth
2          tablespoon olive oil
1          small white onion, chopped (about 1/2 cup)
2          garlic cloves, minced
½         cup white wine
1          cup Arborio or other short grain Italian rice
            grated lemon peel from 1 lemon
            fresh lemon juice from 1 lemon
¼         cup capers
1          tablespoons butter or butter substitute
¼         cup grated Pecorino Romano or other hard Italian cheese

 METHOD

Place the chicken broth in a medium sauce pan over low heat, cover and keep warm while preparing the risotto. In a large skillet, heat 2 tablespoon olive oil over medium heat and add the chopped onion.  Stir and cook for 3 to 4 minutes until just tender. Add the garlic and simmer 1 more minute. Add the rice and cook until it begins to sizzle, about 2 to 3 minutes  Pour in  the white wine and stir and simmer until almost all liquid has been absorbed.

 Add 1 cup of the warm broth and continue to simmer and stir until it is all absorbed. Continue adding small amounts of broth and stirring while simmering for about 12 minutes then add the lemon juice, lemon peel and capers with a small amount of broth. Continue to stir, simmer and add broth until the rice is al dente, about another 7 to 8 minutes. Remove from the heat, add 1 tablespoon of butter  and the cheese, stir well and let the risotto rest for 2 to 3 minutes before serving.

 Place about ½ cup onto a serving plate and add two sardines, smoked salmon, grilled Ahi tuna, white anchovies  or whatever you wish.. The lemon in the rice blends well with oily fish. Serve with Pinot Grigio

Artichoke Eggs

Wondering what to do with the rest of the Artichoke and Roasted Garlic Dip ?? Have it for breakfast – or brunch.

INGREDIENTS

2          eggs
1          tablespoon whole or 2% milk
2          tablespoons Artichoke and Roasted Garlic dip
1          teaspoon garlic powder
            salt and pepper if you wish

METHOD

Beat the eggs with the milk, add the Artichoke dip and mix thoroughly. Add the garlic powder and stir in. Season if you wish. Place a medium non-stick skillet over medium-low heat and pour in the mixture. Cook for about 3 to 4 minutes and then turn over using a plastic pancake turner. Cook for a few more minutes and turn again. Use a wooden spoon to scrape the eggs off the sides of the pan and back into the middle.

 When they are done to your liking, remove from the heat and serve. This recipe will make two medium servings or one large one.

Artichoke Soup with Lemon Chicken

The small bites of lemon-flavored chicken really enhance the artichoke flavor and add to the complexity of the dish.

INGREDIENTS
1    chicken breast, skinless, boneless
4    tablespoons lemon juice
1    small white potato, chopped (about 1/2 cup)
1    small onion, chopped (about 1/2 cup +)
2    small jars (6oz) marinated artichoke hearts, chopped
2    tablespoons Artichoke and Roasted Garlic dip
3    cloves garlic, minced
2    cups low sodium chicken broth

METHOD
Cut the chicken breast into 1/4 inch cubes and place into a small sauce pan. Add the 4 tablespoons of lemon juice and place over low heat. Cook the chicken in the lemon juice, stirring occasionally, until all the juice is ether absorbed or evaporated. Remove from the heat and set aside.

In another sauce pan, combine the potato, onion, artichoke hearts, dip, garlic and broth. Place over medium heat, bring to a low boil, cover and cook for 10 to12 minutes. When the soup is cooked, transfer to a blender or food processor and process to a puree. Thoroughly rinse out the sauce pan and pour the soup through a sieve back into the pan. Use a wooden spoon to stir the puree in the sieve until almost all of has passed through.

Distribute the soup into serving bowls, add a little of the lemon chicken, sprinkle with dried parsley and serve. This recipe will provide 2 to 4 servings.

Artichoke Chicken with Rice Beans

A quick meal made from a few cans and jars that will delight anyone who likes artichokes.

INGREDIENTS
2    cups boiling water
1/2 cup Arborio rice
2    tablespoons olive oil
1    small white onion, diced
1    skinless, boneless chicken breast, cut into 1/2 inch cubes
3/4 cups dry white table wine or low sodium chicken broth
1/2 cup roasted red bell peppers, chopped
1    jar (6 oz) marinated artichoke hearts, drained, halved
1    tablespoon dried leaf parsley
1    can(15 oz) white kidney beans (Cannellini), drained

METHOD
Pour the Arborio rice in to the pan of boiling water, stir a bit and set a timer for 7 minutes. When the rice is done, drain and set aside.

Meanwhile, put the olive oil into a large skillet over medium heat and add the chopped onions. Cook for 4 to 5 minutes until the onions are translucent - do not allow them to turn brown or golden. Add the chicken pieces and continue to cook, stirring occasionally, for 5 minutes or until the chicken pieces are browned on all sides.

Add the chicken broth/wine and continue to cook for 3 to 4 minutes. Add the roasted peppers, artichoke hearts, Artichoke dip and the parsley. Stir well to mix the ingredients and add the cooked rice. Stir into the rest of the ingredients and cook for 1 minute. Add the beans, mix them into the dish, and cook until all the ingredients are well heated. Remove from the heat and serve. Add a salad and a vegetable for a hearty meal for two.