Delicious chicken artichoke thing.

I am compelled to share my dinner adventures. I suppose that's why I created this blog eh?

Anyhoo, last night's dinner was a so close it hurt attempt to create my very own knockoff of delicious Alfredo's chicken dish. Delicious Alfredo lives down the street from Ichiro and was kind enough to provide us with dinner many nights.

I cooked this in my 5Qt Porcelainized cast iron pan (my wannabe Le Creuset) I like this pan for this because you can cook the sauce stuff in it and then add the pasta. And it's perfectly acceptable to then throw said pan on the table, eliminating the need to dirty another dish for serving.

You will need:

• Chicken (optional. I actually never got to it. If you're going to use it, you need things to egg wash and bread it, etc)
• Pasta (use something with curves to catch the sauce)
• Wine (enough for 3 glasses. 2 for you and one for the sauce. Half a bottle should do you)
• BTB hos!
• 1 jar artichoke hearts, quartered and marinated, with liquid
• Capers
• 1 lemon
• Possibly some Wondra
• A big onion
• Garlic
• Oregano/Basil/Parsley. This is now referred to as Italian seasoning combo (ISC)
  
• A nice loaf of bread to go with
• Butter
• Olive Oil (GOOD Olive oil. Don't be cheap)
• Parmesan cheese for topping
  

My intention was to bread and pan fry the chicken in some olive oil and have this pasta thing as a side dish. You can also cook the chicken first, put it aside, then put it back in/on top of the pasta later.

1. Pour yourself some wine. All cooking here is best done with one hand, I find it's a good idea to distract the extra one with a glass to hold.
2. Put on a pot of water, and when it boils cook the pasta. Whenever it's done just drain and set aside.
   
3. Chop your onion and saute in some butter, olive oil and ISC until they are translucent. I used 2 T of butter, and about 1T of olive oil.
   
4. Add the garlic and turn the heat up, saute this for about a minute or 2. I won't lecture you, but don't burn the garlic.
   
5. Pour some wine in. About 1/2 glass worth or so should do it, and while you're at it refill your own. Inhibitions have no place in the kitchen.
6. Cut your lemon in half, then cut one of the halves in half and throw the pieces in there as well.
   
7. Cook the mix (with wine) on med/high heat until it reduces alot. Make sure you're stirring so nothing sticks to the pan.
8. Add in 1/2-3/4 cup of water and some BTB. Go easy, you can always add more salt but you can not un-salt if you overdo it. I know this.
9. Add in the artichoke hearts and their liquid.
   
10. Remove the lemon pieces.
    
11. Cook all of this on high-ish heat until it reduces quite a bit.
12. Toss a couple of scoops of capers in there and cook for a few more minutes.
13. Turn off the heat, stir in the pasta and let it all sit for a few minutes. I added a shake of Wondra at this point, but I'm not convinced I needed
    
14. Top with Parmesan cheese and enjoy!