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Chicken and Artichoke Stew

  • Author: Lisa King
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x


  • 4 pounds of chicken thighs and breasts
  • 1 lemon
  • 11/2 pounds of small artichokes
  • 11/2 teaspoons of kosher salt
  • 3 tablespoons of olive oil
  • 5 garlic cloves, peeled and crushed
  • 1/4 teaspoon red pepper flakes
  • 1 cup dry white wine
  • 128 ounce can of San Marzano plum tomatoes
  • Italian parsley for garnish


Prepare artichokes

  1. Fill a large bowl with water. Squeeze a whole lemon into the water then throw the 2 halves into the water.
  2. Pull off all tough outer leaves until you get to the tender light green leaves.
  3. Trim off the tip of the stem then cut off the dark skin on the stem.
  4. Cut off the leaf tips with a serrated knife, about 1/4 inch, then cut artichoke in half lengthwise.
  5. Scrape out and remove the choke (the pointy, rough inside of the artichoke) using a paring knife and the edge of a spoon. If you are using baby artichokes you can skip this step.
  6. After cleaning each artichoke, immediately place into a bowl full of acidulated water (water with lemon to prevent artichokes from darkening). If you are using larger artichokes, cut each half into quarters.


  1. Season with 1/2 teaspoon of salt.
  2. Heat the oil in a large saucepan over medium-high heat. Brown the chicken 3-4 pieces at a time. Brown for about 3 minutes on each side. Remove pieces to a large plate and finish browning remainder of the chicken.
  3. Drop the garlic into the pan, cook for 1 minute, add damp artichokes into the pan. Add red pepper and 1/2 teaspoon of salt and stir. Cook for 4-5 minutes until the artichokes begin to brown and to dry out.
  4. Pour in the wine and cook another 3 minutes until it is nearly evaporated.
  5. Pour in the tomatoes and 3 cups of water. Bring the liquid to a boil then adjust the heat to medium to keep at a steady bubbling and cook for 15 minutes.
  6. Return all the chicken and juices that have accumulated  on the plate and submerge into the sauce. Cover the pan with a lid and cook for another 40 minutes.
  7. The chicken should be nearly done and artichokes getting tender. Remove the lid and continue to cook another 15 minutes until the sauce thickens.
  8. Taste and add salt and pepper as necessary.

Lastly, this is not a necessary step but I like to let the stew cool off then remove the chicken from the bones.

It never hurts to sprinkle with a little parmesan cheese.


If you would like to use boneless, skinless thighs or breasts, skip the browning stage.

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Chicken, Chicken & Artichokes, Artichokes, Stew, Tomatoes

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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.







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