Canned Artichokes Deserve Your Respect

I thought this was delicious ! I think a key is to thoroughly cook the onion and then the artichoke hearts so to,brown them in the pan before you add the wine and then chicken . We thought it was very flavorful !

I added lemon juice and had to bake the chicken 15-20 minutes longer than recipe said.

Frozen artichoke hearts are best, jarred work if you can’t get frozen. Add some crumbled sausage with the chicken, it makes the sauce even richer. And throw in some halved small potatoes for a complete meal in one dish.

No sane person needs to trim an artichoke. You just steam them and pull off the tougher leaves. Serve with lemon butter, or in my case, curried mayonnaise. I occasionally buy jarred artichokes. Good Heavens, not canned.

I used to trim the leaves on fresh artichokes. Then while at my brother's home, he just boiled them as is. The thorns softened and were not even noticeable. I like your recipe and will try it this coming week. I prefer frozen artichokes, as they are crunchier and less likely to fall apart than canned ones. Thanks for sharing.

Huh. I have never felt a need to trim an artichoke. I buy the freshest, heaviest-looking looking ones -- often they're great at this time of year -- and just cut the stem to about 1 inch. I put them stem down in a pot that's the right size to keep them all standing upright. I use a coffee cup in the middle if necessary to keep them standing up around the sides. I put water in the pot to reach 1/3 of the way up the artichokes, put a lid on, and simmer them for about 45 minutes or an hour, until a fork plunged up into the middle of the stem goes in very easily. I drain them upside down. When cool, we start with the outside leaves, pluck them, dip them in a rich balsamic vinaigrette, and scrape the meat off each leaf with our teeth. Remove the choke, dip the stem, and consider yourself lucky! It could not be simpler.

Respect? Please. They don't even taste like artichokes. If you want taste keep a few packages of the frozen artichoke hearts in the freezer and use them. You'll enjoy them much more.

Trader Joe’s has jarred grilled artichokes that are delicious. You can use them in so many different ways and the oil they are packed in can be used as well.

You know, "out of a can" turns off some gourmands. But the canning process is an advantage sometimes in regards to artichokes, pumpkin, beans, etc. The heat of canning takes away some of the stringy fiber, toughness, etc. I like fresh, but go with canned things sometimes. However, as others have mentioned, the Trader Joe's frozen artichokes are superior. I don't know why their purveyors are better than most of corporate America with its wretched food supply, but it is so. People grow artichokes in gardens here in Arizona. Sometimes there is too much heat, not enough water. You have to be lucky with the timing. One year my girlfriend's garden yielded a nice-sized, tender artichoke. It was the absolute best vegetal matter ever to hit my palate.

This sounded so good, I made it last night. The sauce was a bit bland, maybe because of the canned artichokes, which fell apart and turned mushy. Will try frozen next time. I added whole garlic cloves precooked in a little chicken broth, and a small chunk of feta which disappeared into the sauce and brightened the whole thing up. Quite good.

Look for artichoke bottoms.

I love artichokes, but I always joke that I don’t like a food that fights back. Fresh artichokes are a pain to pare. I switched to frozen artichokes some years ago. I use either Whole Foods 365 brand or Trader Joe’s, although I prefer the Whole Foods selection. The chokes are firmer and fresher tasting. I use artichokes two ways. One way is in a quick pasta sauce made with olive oil, a couple of anchovies, and fresh cut-up fennel. The only seasoning is Italian sea salt and chopped fennel fronds. I boil the chopped fennel to slightly soften it. I use that fennel water as part of the pot of the pasta water. I never over-salt pasta water, adding only a pinch of sea salt. I never use kosher salt as it’s overrated and only ubiquitous because of a professional marketing campaign that is absurd. Kosher salt is for TV chefs. Too much salt is also for TV chefs, especially that bubbly small New York woman with a syndicated morning show and her own line of colorful cookware. Her excessive use of salt in everything is dangerous to your health. To add some color, I finely chop a few inches of yellow bell pepper and add them to the cooking process. I also make chicken with white wine and artichokes. It’s cooked in the oven. I use split skinless, boneless breasts. For fat, I add some dabs of unsalted butter. A pinch or two of sea salt enhances the flavor of this 5-ingredient dish.

Ok. I grew up in artichoke country. Monterey. No no no on canned. Search out frozen. I stack them like cordwood in the freezer and when the craving hits for these little mineral bombs they are ready to use. But I agree that the recipe sounds great.

How very disappointing! Canned artichokes are absolutely awful, mushy and taste only of the can. If you can't be bothered with fresh ones, frozen artichokes are a much better option.

Precious beans? Have I missed a new fad?

Could you substitute canned artichoke bottoms? They aren’t as easy to find. They are my new go to for risotto and salads. Bet it would be as good here.

There are three foods that, for unknown reasons, I will suddenly and unaccountably be seized by an intense craving for. Dried seaweed, chopped chicken liver, and artichoke hearts. Individually, and not in a dish. These cravings arose over a space of a few years, and it took a while to identify the objects. Now that I've identified them, I keep them on hand. The first is easy. I always have a bag of dried seaweed in the cabinet. Artichoke is available canned or as marinated hearts, pate or spread. Chopped chicken liver requires a little prior planning, but I live in NYC so no problem. There are many things I love more (eg, avocados, apples with cheese, pad thai). But I've never had a visceral craving for them. I wonder if it's something chemical.

Awesome. Just the excuse I need to buy canned / jarred artichokes and a bottle of white wine ;-) Already have some thighs in the fridge. We have used both canned and frozen artichokes. Canned are useful due to long shelf life and limited freezer storage. They are great on a pizza or even in a composed salad. Also, chicken fat, schmicken fat -- it's all schmaltz to me!

Anything canned should be avoided. If not fresh then maybe frozen. But can interior coatings are harmful to your endocrine system. Corporate industry scientists will tell you there’s no more BPA. But BPA’s replacement(s) are showing much the same harm. It’s the phenols. Do Not Believe Corporate Scientists!

Artichokes are one of the few canned vegetables (along with tomatoes) that I use. I keep a few cans in my pantry. I use them often in fritattas, but the recipe in this article looks very good too.

Frozen artichokes are the way to go

I'm a big fan of artichokes in glass jars. Especially really, really big jars.

Absolutely NO WAY on canned artichokes. Frozen are superior for pantry cooking. The metallic flavor of the can and the liquid in the can are not acceptable.

Ali, I am kind of obsessed with artichokes. And I love, love, love the canned variety. When I'm feeling decadent, I'll make almost this exact dish and add a little lemon and heavy cream with extra garlic. Heaven! But hear me out - frozen artichokes are the bomb. The texture is more like the real thing (Im sure you know this already) and I recently discovered roasting them with a little olive oil, salt and pepper until crispy and then dipping them in a balsamic mayo dip. Thanks for bringing the the oft-considered-fussy artichoke to the conversation today!

This looks delicious! but why do all chicken recipes have to have chicken thighs and/or chicken with the skin on? This makes the dish less healthy. I'd love to see how to make a chicken breast juicy and delicious!

Thanks to Ms. Roman for reminding the readers of the importance of wine in cooking. Any meat made with wine is better than one made without it, even petestrian-proletarian chicken.

I am always on the lookout for a quick yet delicious and nutritious evening meal, especially after working 10 hour days every week. This article and recipe for “Wine-Braised Chicken With Artichoke Hearts” seems perfect for what I am looking for. The photos included are so captivating, I can practically smell those fragrant artichoke hearts and onions sizzling in the pan while the wine and thyme are slowly added. Thanks for the suggestion Ms. Roman!

Hmm ... Canned artichokes? I always laugh that in the 21st century two foods have to be still handled with the fingers: detaching the petals or bracts of big boiled artichokes, and shelling shrimp cooked in the shells.