Herbed Chicken and Baby Artichoke Saute

Ingredients

• 16 baby artichokes (preferably a mixture of purple and green baby artichokes)
• 4 boneless skinless chicken breasts, rinsed, patted dry and cubed
• 1 lemon, juiced
• 1 lime, juiced
• Italian seasoning grinder to taste
• Kosher salt and pepper to taste
• 1/4 cup extra virgin olive oil, divided
• 2 tablespoons unsalted butter plus more to taste, divided
• 1 sweet onion, julienned
• 4 cloves garlic, peeled and minced
• 1/2 cup chicken broth
• 1 bunch fresh basil

Directions

1. To prepare the artichokes, after rinsing, snap off the lower petals until you reach the yellow-green core.
2. Use a knife and cut off the top half-inch of the baby artichoke or just below the green tips of the petals.
3. Trim the stems and all remaining dark-green areas from the base. Slice in half and set aside.
4. In a large bowl, add the chicken, lemon, lime, Italian seasoning, salt and pepper. Stir and place in the refrigerator for 30 minutes.
5. In a large sauce pan, heat half of the olive oil and half of the butter.
6. Sear the chicken to a nice golden brown. Remove the chicken from the pan and set aside.
7. Add the remaining olive oil and butter.
8. Add the onions and sauté for 3 minutes.
9. Add the garlic and cook for 30 seconds.
10. Add the artichokes, chicken and broth; cook for 10 minutes or until the artichokes are tender and the chicken is completely cooked.
11. Cut the basil into ribbons and add to the dish. Plate and serve.