Reprinted from The Blood Type Diet Website (

Poultry with Artichoke Hearts
Contributed by: SquirrelAdded: Nov 11, 2009 at 09:52 PM


Adapted from the Chicken Breast with Artichoke Hearts recipe , this is a baked main course dish which can be served with any carbohydrate or even by itself.

  • 2 teaspoons olive oil, divided
  • 350g skinned, boned chicken or turkey breasts
  • 3/4 cup frozen, or 1 can (drained) artichoke hearts
  • 1/4 cup minced shallots (about 3)
  • 1 chopped garlic clove
  • Fresh parsley or cilantro, chopped (optional)
  • 1 teaspoon thyme
  • 2 teaspoons arrowroot or rice flour
  • 1 cup chicken broth [or other BTD compliant broth]
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup crumbled goat, feta or paneer cheese (optional)
  • 1/2 teaspoon sea salt
  • Lemon rind strips (optional)
How to make it:
  1. Preheat oven or toaster oven to 350 degrees Fahrenheit, 180 degrees Celsius.
  2. In a skillet, brown the meat lightly in 1 teaspoon of olive oil. Transfer to a baking dish.
  3. Add garlic, shallots and artichoke to skillet and saute for a few minutes.
  4. Add the fresh and dried herbs.
  5. Remove and spoon over the turkey or chicken pieces.
  6. Blend flour with the remaining oil in a small bowl. Slowly add the lemon juice and broth, mixing well, then pour into skillet and cook until thickened. Add salt to taste. Pour over the meat.
  7. Sprinkle the cheese over the casserole if desired.
  8. Bake uncovered for about 45 minutes.
  9. Serves 4.