Friday, March 21, 2014

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TwoFaced Artichokes


"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.
I remember the first time I ever had an artichoke. I think it was some family gathering or party or somewhere else I just wanted to avoid everyone and make straight for the buffet table. And there they were, these prickly, leafy grenade-looking things, sitting right next to a bowl of clarified butter. Im sorry. You had me at "clarified butter." 
And while I would have been happy enough to show you all how to steam an artichoke and melt some butter, I thought Id make things a little more interesting and toss some artichoke hearts into a chicken salad. 
Oh, and theres bacon. I had you at "bacon," right?
Jenna is doing some miraculous things with artichokes
over at The Paleo Project!! 


Artichoke Bacon Chicken Salad
Makes lots of servings

  • 2 pounds boneless skinless chicken breast
  • 7-8 pieces bacon
  • 1 can artichoke hearts (you can do marinated or in water)
  • 1 tsp. fresh rosemary, chopped
  • 1/2 cup mayonnaise
  • 1 clove garlic
  • salt and pepper
1. Steam chicken until cooked through. Dice into bite-sized chunks and toss in a large bowl.
2. Fry bacon strips until crispy. Dice into small pieces.
3. Dice artichoke hearts into bite-sized pieces.
4. Mince garlic. In a small bowl, mix the mayo, rosemary, garlic, and salt and pepper.
5. Toss chicken, bacon, and artichokes with mayo dressing until everything is combined and coated. Refrigerate for at least a couple of hours before serving. I served it in a cantaloupe half, because its delicious and thats how my mom always did it.


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