Zylo AI Logo
recipes

Low Carb Chicken Vesuvio w Steamed Artichoke Recipe

Gluten Free
Lunch
Main Dishes
★★★★★
5/5
(1732 reviews)
By Zylo Nutritionist Team
Low Carb Chicken Vesuvio w Steamed Artichoke
Zylo Recipes

Description

Imagine a comforting Italian-American stew, perfect for sharing and sure to impress. This reimagined Chicken Vesuvio features skin-on chicken thighs, browned to golden perfection and then simmered in a rich, flavorful broth. Tender cauliflower florets and vibrant edamame add delightful textures and nutritional value, creating a satisfying and wholesome dish.

This version cleverly substitutes traditional potatoes and peas for lighter, equally delicious alternatives. Complementing the savory stew is a whole artichoke, steamed until its leaves are tender and yielding. The flowered artichoke is ideal for sharing, inviting everyone to partake in its unique flavor.

Enjoy it in your preferred manner, whether you savor each leaf individually or dive straight into the heart. Serve the Chicken Vesuvio family-style, allowing everyone to customize their portion, or divide it into individual containers for convenient meal preparation. Reheat it for a comforting lunch or a satisfying dinner any day of the week.

Steaming an artichoke may seem daunting, but it's surprisingly simple. If you don't have a traditional steaming basket, don't worry! You can easily create a makeshift steamer in your oven.

Simply bake a wide dish filled with about an inch of water at a low temperature, then cook the artichoke on the rack above until it's tender. Alternatively, you can achieve the same effect in a microwave by placing a shallow dish of water next to the prepared artichoke on a plate and covering it with a microwave-safe lid. Microwave until the artichoke is steamed to perfection.

Remember to replenish the water as it evaporates to ensure continuous steaming. When it comes to enjoying steamed artichokes, the possibilities are endless. The classic approach is to sprinkle the flowered artichoke with salt and pepper, then dip the leaves in warm, clarified butter, scraping the tender flesh with your teeth.

For a lighter twist, season the artichoke with your favorite herbs and spices. Drizzle balsamic vinaigrette or a zesty Italian vinaigrette over the leaves for a burst of flavor. Get creative with your favorite herbs, marinate them in olive oil, and dip the artichoke leaves in the warm, infused oil, emulating the experience of enjoying bread at a fine restaurant.

This dish is a celebration of flavors and textures, offering a comforting and satisfying experience that's perfect for any occasion.

Preparation Time

Prep Time
10 min
Cook Time
1 h 0 min
Total Time
1 h 10 min

Nutrition Information

Per 1 serving serving
C
Calories
500 Kcal
C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g
P
Protein
45 g
C
Fats
30 g
Saturated Fats 10 g
Unsaturated Fats 15 g
Cholestrol 150 mg
Sodium 700 mg
Potassium 600 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews

GET IT ON

Google Play

Download on the

App Store

Ingredients

    1.
    Artichokes Raw
    Artichokes Raw
    1 artichoke, medium
    2.
    Chicken Broilers Or Fryers Thigh Meat And Skin Raw
    Chicken Broilers Or Fryers Thigh Meat And Skin Raw
    1 lb
    3.
    Salt
    Salt
    0.25 tsp
    4.
    Black pepper
    Black pepper
    0.25 tsp
    5.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    1 tbsp
    6.
    Butter, unsalted
    Butter, unsalted
    2 tbsp
    7.
    Cauliflower, raw
    Cauliflower, raw
    8 oz
    8.
    Oregano, dried
    Oregano, dried
    0.5 tsp
    9.
    Thyme, dried
    Thyme, dried
    0.25 tsp
    10.
    Garlic
    Garlic
    0.25 tsp, chopped
    11.
    White Wine Vinegar
    White Wine Vinegar
    0.5 tsp
    12.
    Chicken broth
    Chicken broth
    1 cup
    13.
    Edamame
    Edamame
    4 oz
    14.
    Butter, unsalted
    Butter, unsalted
    2 tbsp

Instructions

    1.
    Set the artichoke up first by cutting the stem to a short length and slice ½”-1” off the top of the globe. Steam the artichoke, stem facing up, in your preferred style, until the artichoke turns a pale green and is soft enough to pierce with a fork into the center of the globe. If using a steaming basket set over a pot of water, as used in the original recipe here, it will take up to 45 minutes to steam. Alternative ways to steam an artichoke are recommended in the introduction at the top of the recipe.
    2.
    Once the artichoke is steamed, allow it to cool on a clean surface for 5 minutes before serving it with the Chicken Vesuvio. Gently open the artichoke globe like a flower. The leaves should easily pull off the globe and be scraped clean with your teeth. Ways to serve the artichoke are also mentioned in the recipe introduction as well. In this recipe, the artichoke is seen served with a salt and pepper seasoning, which is not included in the ingredients. While the artichoke is steaming, you’ll be making the Chicken Vesuvio.
    3.
    Leave chicken thighs intact with their skin and bones, and season them just over the tops with salt and pepper. Heat the olive oil in a saute pan or another pan suitable for stewing foods over high heat. When the oil is hot, place the chicken thighs in with the skin facing down. Fry the chicken on one side (use a splatter screen if necessary) until the skin just turns golden brown. Flip the chicken over and brown on the other side, reducing the heat if necessary to avoid burning the oil.
    4.
    Transfer the browned chicken to a plate to leave aside for later in the recipe. Leave the pan on the stove and reduce your heat to low. Melt the butter in the pan and deglaze any cooked spices stuck to the bottom. Then, add cauliflower florets in a variety of chunky sizes to the hot butter. Season the whole pan with oregano, thyme, and minced garlic. Stir and cook the cauliflower until it fries to light golden in the butter, turning up your heat as needed.
    5.
    Once the cauliflower is browned, pour white wine vinegar into the pan followed by the chicken broth. Cover the pan with a lid and bring the broth to a full simmer. Once it’s simmering, return the whole chicken thighs to the pan, nestling them in the broth. Leave the lid on the pan, and allow the chicken and cauliflower to stew together over low heat until the chicken can easily pull off the bones with a fork. If you turn your heat too high, you’ll overcook the cauliflower and it may turn mushy. This can take up to 30 minutes or longer.
    6.
    Once the chicken is tender enough, pull it apart into chunky pieces. You may choose to leave the bones to continue stewing in the pan and then discard at the end of cooking, or you may discard them now. Reduce the heat to the lowest setting, and stir shelled edamame and the final amount of butter into the pan. Once the butter is melted, leave the pan uncovered and bubbling until a light sauce thickens in the bottom of the pan. You may see a small amount of caramelization in the pan too. Serve about 6 ounces (by weight) of Chicken Vesuvio for every ¼ of artichoke.