Chicken and Artichokes with Garlic Sauce (very low carb)

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Ingredients

Display units in Metric

¹⁄₄	cup	olive oil
3	tbs	butter
6		anchovy fillets
4		garlic cloves
2		lemon
2	lbs	chicken
28	oz	artichoke hearts
¹⁄₄	cup	Fresh parsley

In a skillet over medium heat combine the olive oil, butter and anchovies. As the butter melts, smash the anchovies into a paste with a wooden spoon.

When the anchovies have dissolved and the butter and oil is bubbling, turn off the heat and mix in finely chopped garlic and lemon zest.

Turn the oven broiler on high. Combine the chicken (cut to 1 inch chunks) and artichokes (drained and quartered) in a rimmed baking pan. Sprinkle lightly with salt and pepper. Drizzle the oil mixture on top and mix well to coat.

Cook the chicken for 10–15 minutes, stirring several times until done. Garnish with parsley (roughly chopped) and serve.

In a skillet over medium heat combine the olive oil, butter and anchovies. As the butter melts, smash the anchovies into a paste with a wooden spoon.
When the anchovies have dissolved and the butter and oil is bubbling, turn off the heat and mix in finely chopped garlic and lemon zest.
Turn the oven broiler on high. Combine the chicken (cut to 1 inch chunks) and artichokes (drained and quartered) in a rimmed baking pan. Sprinkle lightly with salt and pepper. Drizzle the oil mixture on top and mix well to coat.
Cook the chicken for 10–15 minutes, stirring several times until done. Garnish with parsley (roughly chopped) and serve.

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