Rosemary Skewered Artichoke Chicken Food

ROSEMARY-SKEWERED ARTICHOKE CHICKEN

Steps:

• In a large resealable plastic bag, combine the oil, dill, oregano, lemon zest, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. , Using a vegetable peeler, peel bark from the bottom half of each rosemary stem and make a point at each end; soak in water until ready to use. , Drain and discard marinade. On soaked rosemary stems, alternately thread the chicken, artichokes, squash and tomatoes. Position the leaf parts of the rosemary stems so they are outside of the grill cover. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes on each side or until chicken is no longer pink and vegetables are tender.

ROSEMARY SKEWERED MONKFISH WITH PANCETTA AND BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut the monkfish into 1-inch (2.5 centimeter) dice and add to a bowl with the ciabatta, ripped up into similar-sized pieces. Keeping the top 2 inches (5 centimeters) of rosemary leaves, run your thumb and forefinger down the length of the stalk, removing all the leaves. Throw these into a pestle and mortar and bash up with the garlic. Then stir in 5 or 6 tablespoons of extra-virgin olive oil. Pour this over your monkfish and bread and toss around. Now begin to skewer the kebabs. At an angle, slice the tip off the rosemary stalks, so they are sharp. Put a piece of monkfish on first, then bread, and repeat until you have about 3 pieces of monkfish and about 3 pieces of bread on each kebab and lightly season. Loosely wrap 3 pieces of pancetta round each kebab, weaving it in and around the fish and the bread. Place the kebabs on a roasting tray, sprinkle with any leftover oil and rosemary, and bake in the preheated oven for 15 to 20 minutes, until the bread is crisp and golden. Drizzle a little balsamic vinegar over each piece of monkfish, then a little extra olive oil and any juice from the tray. Serve simply with a good salad. Happy days.;

CHICKEN-ARTICHOKE PASTA WITH ROSEMARY

Steps:

• Sprinkle chicken evenly with salt and pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat; add chicken, and cook 5 minutes or until lightly browned. Removed chicken with a slotted spoon and set aside.
• Add onion, garlic, tomatoes, mushrooms, artichoke hearts and rosemary to Dutch oven; saute 10 minutes or until vegetables are tender. Drain and remove from Dutch oven.
• Add remaining 1 tablespoon butter, wine and cream cheese to Dutch oven. Reduce heat to low, stir until cream cheese is completely melted, then gradually whisk in nonfat milk. Add chicken, vegetables, cooked fettuccine and Parmesan cheese, tossing gently.

ARTICHOKES WITH LEMON ROSEMARY SAUCE

Steps:

• Remove stems from artichokes and cut off the top third.
• Cut artichokes in half, lengthwise, and scrape out the woody"choke" (using a spoon or knife is good, but I like a tomato shark); trim away rough purple tips from inside.
• Remove the lower outermost leaves and trim the prickly part off the top of the remaining leaves.
• Rinse and drain artichokes.
• Heat olive oil in a large skillet, and place artichokes cut-side-down in the pan.
• Add chicken broth and wine to the pan, then bring to a boil, reduce heat, cover, and cook for approximately 20 minutes, or until the artichokes are fork-tender.
• While the artichokes are cooking, prepare the sauce.
• Heat the butter in a small saucepan and add the rosemary and cook until lightly fragrant.
• Add half the remaining chicken broth, and stir to mix.
• In a small bowl, mix together the egg yolks, lemon juice, cornstarch, and remaining chicken broth.
• Pour a slight amount of hot broth into the eggs to temper it, whisking well.
• Return egg yolk mixture to the saucepan, and whisk over low heat until sauce thickens, about 5-8 minutes.
• Serve the sauce over the cooked artichokes, or as a dipping sauce, whichever you prefer.
• To eat artichokes, remove leaves and run the leaf through your closed teeth, bottom end first, scraping off the flesh.
• When all the leaves are gone, the remaining heart is totally edible.