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Tag Archives: artichoke

I started out intending to make a completely different orzo salad but was lacking some of the ingredients. I changed to what I had on hand and made a very delicious and filling lunch or supper salad.

Orzo Chicken and Artichoke Salad

4 cups boiling water
1 cup dry orzo pasta
1 cup chopped fresh tomato
1 cup chopped, cooked chicken breast
7.5 oz marinated artichoke hearts, drained and roughly chopped

Red Wine Dressing:
¼ cup red wine vinegar
1 Tblsp. honey
½ tsp. salt
¼ tsp. pepper
½ tsp dried basil
½ tsp dried oregano
¼ tsp chili powder or cumin
¾ cup plus 2 Tblsp. light olive oil

Cook orzo in boiling water for 8-10 minutes until al dente. Drain and stir occasionally until pasta is slightly warm. Add tomatoes, chicken and artichoke hearts.

Place dressing ingredients in a one-pint jar with a tight-fitting lid.  Shake vigorously to mix ingredients and pour over chicken/orzo mixture. Cover and refrigerate at least one hour before serving. Remove from refrigerator about 15 minutes before serving and stir.

4-6 servings

 


The recipe for this chicken and artichoke dish is adapted from a recipe in a favorite cookbook, Southern Sideboards, published in 1978.  It makes a nice luncheon dish when my daughters and I get together.

POULET D’ARTICHOKE

  • One 14 oz can artichoke hearts (not marinated)
  • 2 cups diced cooked chicken breast
  • One 10-1/2 oz can cream of chicken soup
  • 1/2 cup mayonnaise
  • 1/2 tsp lemon juice
  • ¼ tsp curry powder
  • ½ cup grated sharp Cheddar cheese
  • ½ cup bread cubes
  • 1 Tblsp. butter, melted

Preheat oven to 350 degrees F

Oil a 9×9 inch baking dish

Drain artichoke hearts and arrange in an oiled 9×9 inch baking dish.  Spread cooked chicken on top.

In a medium bowl, combine soup, mayonnaise, lemon juice and curry powder and pour over chicken.  Sprinkle with cheese.

In a small skillet, melt butter and toss bread cubes to coat.

Place cubes on top of chicken mixture.  Bake uncovered @ 350 for 25 minutes.

4 to 6 servings