Braised Chicken & Baby Artichokes

Braised Chicken & Baby Artichokes

Ingredients

1 lemon, halved
1 pound Fiesole Baby Purple Artichokes or Baby Green Artichokes
3 tablespoons all-purpose flour
Salt and freshly ground pepper, to taste
2 each skinless, bone-in chicken breast halves, thighs, and drumsticks (Frieda’s tip: Buy a whole chicken to cut up, saving wings and other leftover pieces for making chicken stock later.)
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 Shallot, thinly sliced
1 tablespoon minced  Fresh Basil
1 tablespoon minced Fresh Tarragon
1 tablespoon minced fresh flat-leaf parsley, minced
1 tablespoon Dijon mustard
1 cup dry white wine
1/2 cup chicken broth
3 plum tomatoes (or 2 large Heirloom Tomatoes to add even more color), seeded and chopped

Steps

Fill large bowl with water and add juice of 1/2 lemon. Remove outer leaves of artichokes to get to pale yellow part. Trim stem of each artichoke. Cut off top 1/3 of artichokes. Halve lengthwise, then place in lemon water.

Spread flour on a plate; season well with salt and pepper. Lightly toss chicken in seasoned flour, shaking off excess. In large pan or skillet, heat oil over medium-high heat. Add chicken and cook, turning once, until lightly browned, 4 to 6 minutes total. Transfer to platter and season with salt and pepper.

Pour off all but 2 tablespoons of fat from pan. Add garlic and shallot, then sauté until softened, 1 to 2 minutes. Stir in basil, tarragon, parsley and mustard. Add wine and broth, then bring to a boil, stirring to scrape up browned bits from pan bottom. Add tomatoes.

Return thighs and drumsticks to pan, reducing heat to medium and simmering 10 minutes. Add breasts and cook 10 minutes more. Drain artichokes, add to pan, and cook until chicken is opaque throughout and artichokes are tender, about 10 minutes more. Adjust seasoning with more lemon juice, as needed. Transfer to deep platter and serve immediately.

Source: Williams-Sonoma

Analyzed to serve 6. Calories 280, Total Fat 11g, Saturated Fat 2.5g, Trans Fat 0g, Cholesterol 120mg, Sodium 260mg, Total Carbohydrate 10g, Dietary Fiber 2g, Sugars 2g, Protein 28g, Vitamin C 20%, Iron 10%, Potassium 527mg

Scalloped Purple Potatoes and Parsnips

Scalloped Purple Potatoes and Parsnips

Ingredients:

3 medium Frieda’s Purple Potatoes, peeled and thinly sliced
2 parsnips, peeled, trimmed, and thinly sliced
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 tablespoon chopped Frieda’s Fresh Tarragon, or 1/2 teaspoon dried tarragon
Fresh tarragon for optional garnish

Steps

In a 7×11-inch greased casserole dish, layer the sliced potatoes and parsnips alternately. In saucepan melt butter or margarine; stir in flour. Add milk all at once; cook and stir over medium-high heat until mixture thickens. Reduce heat; stir constantly 2 minutes more. Remove from heat. Stir in salt, pepper, cheese, and tarragon. Pour sauce over potatoes and parsnips in casserole. Bake, covered, in a 325 degree oven for 50 minutes; uncover and bake 15 to 20 minutes more, or until vegetables are tender. Garnish with tarragon, if desired.

Morels and Potatoes Au Gratin

Morels and Potatoes Au Gratin

Ingredients:

1 package Frieda’s Dried Morel Mushrooms, reconstituted according to package directions
1/2 teaspoon salt
1 clove garlic, minced
1 tablespoon chopped Frieda’s Fresh Basil or Tarragon, or 1 teaspoon dried herb
3 cups Frieda’s Yellow Finnish Potatoes or white fleshed potatoes, peeled and thinly sliced
1 cup shredded Gruyere or Swiss cheese
2 tablespoons grated Parmesan cheese
2 tablespoons fine dry bread crumbs

Steps

Preheat oven to 375° F. Spray a 6 x 10-inch-baking dish with aerosol pan coating. Toss morels with salt, garlic, and basil; add potatoes. Spoon mixture into dish in an even layer. Sprinkle with cheeses and bread crumbs. Cover and bake 30 minutes; uncover and bake 5 to 10 minutes more or until potatoes are tender.

Mayonnaise Verde

Ingredients:

1 tablespoon lemon or lime juice
1 large egg
3 tablespoons olive oil or salad oil
1 teaspoon Dijon mustard or regular mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup salad oil
1 cup Frieda’s Fresh Watercress leaves and stems, or parsley sprigs
2 tablespoons Frieda’s Fresh Basil leaves, coarsely chopped
2 tablespoons Frieda’s Fresh Dill, Tarragon, or Thyme, coarsely chopped
1 tablespoon chopped Frieda’s Fresh Chives

Steps

In blender container or food processor bowl with blade place the lemon or lime juice, egg, the 3 tablespoons oil, mustard, salt, and pepper. Cover and blend till smooth. With blender/processor running, pour remaining oil in a thin stream over mixture, till all is well blended (mixture will thicken as more oil is added). Stop machine.  Add remaining ingredients; process again till well blended. Taste for seasoning. Makes   about 1 2/3 cups mayonnaise. Use in egg or tuna salad, as a tasty dip for raw vegetables, over cold cooked poultry or fish for an elegant entree, in tossed salads, or as the tasty base for a chicken or BLT sandwich.