RECIPES WITH MARINATED ARTICHOKE HEARTS RECIPES

Steps:

• In a medium size bowl whisk together the olive oil with the lemon juice, garlic and sea salt. Add the oregano, thyme and lemon zest and stir well to combine. Season to your taste with the sea salt, black pepper and red pepper flakes.
• Slice the artichoke hearts in quarters or halves and add them to the bowl with the marinade. Give them a gentle toss to coat all over. Taste and adjust seasonings again. Transfer to a lidded container or jar and refrigerate for at least 2 hours or overnight.
• Bring to room temperature about 20 minutes before serving. 

Steps:

• Heat 10-inch skillet over medium-high heat. Add 2 tablespoons vegetable oil, swirling to coat. Sprinkle 4 to 6 boneless skinless chicken breasts on both sides with salt and pepper. Cook in oil 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove from skillet; cover with foil to keep warm.
• In same skillet, add 1 box (10 oz) frozen chopped spinach, thawed and squeezed to drain, and 1 jar (14 oz) marinated artichoke hearts, chopped. Cook 2 to 3 minutes or until heated through.
• Add 2 jars (14 oz each) roasted garlic Alfredo pasta sauce. Simmer 4 minutes. Add chicken back to skillet. Cook about 2 minutes or until heated. Sprinkle with 1/2 teaspoon crushed red pepper flakes, if desired.