Friday, September 17, 2010
1 large can of artichoke hearts or 3-5 steamed artichoke hearts, chopped coarsely
1 -2 lemons (about 1/4 cup of juice)
1 TBS lemon zest
2.Saute the shallot and garlic in the olive oil just until it is transparent, don’t allow to brown.
3.Add the cream, chicken broth and the wine vinegar and simmer, uncovered to reduce by half.
4.Whisk in the butter a little at a time.
5.Add the chicken, artichokes, and spinach and simmer for about 2 minutes or just until the spinach wilts but still has texture.