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Many people are not aware that artichokes are grown in Louisiana.
However, the vegetable is abundant in the state and has been used
as an ingredient in Cajun and Creole dishes for many decades.
Ingredients:
- 1 whole young fryer
- 8 (canned) artichoke bottoms, sliced and uncooked
- 3½ quarts cold water
- 1 cup butter
- 1 cup diced onions
- 1 cup diced celery
- ½ cup diced red bell peppers
- ¼ cup minced garlic
- 1 cup flour
- 3 quarts reserved chicken stock (see below)
- 1 pint heavy whipping cream
- 1 cup sliced green onions
- 1 cup chopped parsley
- 1 tbsp thyme
- 1 tbsp basil
- salt and white pepper to taste
- Louisiana hot sauce to taste
Method:
In a 2-gallon stockpot, place fryer and water. If desired, add 1
quartered onion, 1 split head of garlic and 1 stalk of celery. Bring
to a rolling boil and cook until chicken is tender and falling off
bones. Remove chicken and strain stock through a fine chinois or
cheesecloth. Reserve 3 quarts stock. (Discard any vegetables used.)
Bone chicken and set aside. In same pot, melt butter over medium-high
heat. Add onions, celery, bell peppers, garlic and artichokes. Sauté
5–10 minutes or until vegetables are wilted and artichokes
are tender. Whisk in flour, stirring constantly until white roux
is achieved. Slowly add reserved chicken stock, one ladle at a time,
stirring constantly. Bring to a low boil, reduce to simmer and cook
30 minutes. Stir in chicken and cream. Return to simmer then add
green onions, parsley, thyme and basil. Season with salt, white
pepper and hot sauce.
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