Chopped Chicken Artichoke

Chopped Chicken Artichoke


  • 1.67 lb ground chicken or turkey (one package)

  • 4 packages of artichoke bottoms

  • 8-10 (1 tablespoon) garlic cloves, minced

  • 3 tablespoons olive oil, divided

  • 1 ViDalia onion, diced

  • 1/3 cup freshly squeezed lemon juice

  • 3 teaspoons lemon pepper, divided

  • 1/2 teaspoon garlic powder

  • Salt, to tase


  1. Preheat the oven to 350˚.

  2. Clean and thinly slice the artichoke bottoms.

  3. Layer a baking tray with parchment paper and place the artichokes on top. Spray or drizzle 1 tablespoon of olive oil on top, and season with 1 teaspoon of lemon pepper, 1/2 teaspoon garlic powder, and salt. Place in the oven and let it roast for 45 minutes.

  4. In the meantime, heat a pot to low flame with 1-2 tablespoons olive oil. Place the minced garlic and onion inside and sauté, until golden.

  5. Place the ground chicken on top, and cover the pot for about 5 minutes. Then, pour 1/3 cup lemon juice and 2 teaspoons lemon pepper on top and using a fork, mash the chicken around, until it gets into bits. Cover the pot and cook, about 7-12 minutes more, on a medium-low flame.

  6. Once the chicken and artichokes are ready, in a large 9 by 12 inch pyrex, fill the bottom with artichokes, then layer the chopped chicken on top, and then relayer the top with artichokes.

  7. Place in the oven for 12 minutes more, allowing it to crisp, and serve

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