I think it’s pretty clear from all of my instagram posts that most of my summertime cooking is strictly limited to foods I can cook on a barbecue. Since I live in a desert (Israel), there is almost never any summertime rain to interrupt my plans. However, unless your like my mother,who drags her barbecue up to the kitchen doors so she can grill right through the rain (or live in a desert), it’s always good to have a few quick, easy and satisfying chicken dishes that can be made indoors.

    This dish is perfect. Truth is, its so good, it’s really not limited to a summertime dinner. I’m not a huge recipe repeater, but I probably make some sort of variation of this dish at least once a month. It’s really, really good. It’s also the kind of dish where I basically always have the ingredients in my house. Oh, and did mention, it’s AMAZING.


    This dish takes almost no time to prepare and cook, because even through there a few steps, a bunch of them overlap to keep things moving quickly. I don’t always love to have heavy protein dinners after a long hot day, but am definitely always up for a good satisfying meal. The chicken helps meet my lean protein needs, and the acidity from the lemons and the artichokes keep very light and summery.

    Even though it’s the summer and you can find artichokes everywhere right now (besides Israel), I use frozen artichoke hearts. For sure using fresh would be ideal, but when I eat this I like to get a piece of artichoke in every single bite  of food I take and there is no way I am going to turn and clean 10-15 artichokes, just to sauté and bake them. I will say though, that I am extremely anti the canned artichoke route that some of you may be tempted to take. Yes they’re cheaper, and take up less space in your house, and yes, there are some canned goods that I’m ok with using, BUT, artichokes is not one of them. They are tinny, weirdly acidic, and just gross. So, please, go out and buy a few bags of frozen artichokes. Throw them in your freezer and just leave them there for a rainy day.

    I really change up this dish a lot, but wanted to give you the basic recipe I work off of. I sometimes like to add capers, fresh parsley, asparagus (my personal fav), or even replace the artichoke with broccoli. The possibilities are really endless once you have the basic method down. I also like to use spelt flour to dust my chicken in, instead of white flour so definitely play around with this to make it perfect for your family

  • Ingredients

    1. 6 Artichokes, or 1 bag frozen artichoke hearts, defrosted and any rough or spikey edges cut off
    2. 1 Lemon
    3. 6 Boneless Chicken Breasts, butterflied
    4. 1 Cup Flour
    5. 1 tsp. Salt
    6. 1 tsp. Black Pepper
    7. 2 Tbsp. Canola Oil
    8. ½ Tbsp. Crushed Red Pepper Flakes (optional)
    9. 1 Tbsp. Minced Garlic
    10. 1 cup Dry White Wine
    11. ½ cup Chicken Soup
    12. 1 handful of fresh parsley


    1. Preheat oven to 350 degrees.
    2. Grease a 9×13 pan.
    3. (If using frozen artichokes, defrost, cut away any rough parts and skip to step 12)
    4. In a large pot, place artichokes and cover with water.
    5. Cut lemon into 8 pieces, squeeze the juice into the water and throw lemon slices into the water.
    6. Bring mixture to a boil, reduce heat and simmer for two hours.
    7. Remove artichokes and set aside for 30 minutes until cool enough to handle.
    8. Peel leaves off the artichoke to expose the heart.
    9. Remove the spikes and cut heart into 4 pieces.
    10. Set aside.
    11. (Don’t throw the leaves away, they are delicious dipped into any salad dressing or dip and eaten)
    12. Combine flour, salt and pepper in a bowl and toss with chicken.
    13. In a large frying pan, heat oil on medium high heat and brown chicken cutlets on both sides, approximate 5-6 minutes. (Chicken will still be a little raw inside)
    14. Place chicken pieces in a single layer in a 9×13” pan.
    15. In the same skillet, sauté artichoke heart pieces, garlic and crushed red pepper flakes for 1 minute, being careful not to burn the garlic. (If not enough oil left in the pan, drizzle a tiny bit in)
    16. Add white wine, scraping all the bits off the bottom of the pan.
    17. Allow alcohol to cook about of wine for 2-3 minutes.
    18. Add chicken soup and season with salt and pepper to taste.
    19. Pour sauce over chicken and bake for 30 minutes.
    20. If adding the fresh parsley, sprinkle on top, the last two minutes of baking


    1. Use this recipe as a jumping off point. Swap the artichoke for any vegetable or add in capers, mushrooms.
    2. If you don’t want to use wine, you can sub 1 cup white wine with 1/2 c extra chicken soup and an extra lemon.
    3. Enjoy!

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