The artichoke plant is part of the sunflower family and is native to the mediterranean region, where it has been consumed by humans for more than 3,000 years. Artichokes became less popular over the millennia, however, and did not regain popularity until the mid 15th century in Italy.http://homecooking.about.com/od/foodhistory/a/artichokehistry.htm Today, artichokes are eaten by people all over the world, and add that extra healthy flavor to many dishes, including various chicken recipes.

Artichoke chicken is a great dish to prepare for a quiet family dinner, or if you need something tasty to bring for a pot luck. There are many different variations you can use for the recipe, so don't be afraid to experiment! The following guide will provide information on how to make artichoke chicken, and will also give you some ideas for how to change up the recipe to make it your own.

• 12 chicken breast halves, skinned and de-boned
• 2 cans of artichoke hearts, drained and each cut in half
• 2 cans of cream of chicken soup
• 1/2 cup of white wine (optional)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup of Pepperidge Farm Herb Seasoned Dressing Mix
• 1/2 stick of butter

1. Grease a 9 x 13 casserole dish.
2. Arrange artichokes, then chicken in dish.
3. Mix wine, soup, salt, and pepper
4. Spoon mixture over the chicken.
5. Melt the butter
6. Lightly saute the dressing in the butter
7. Spoon dressing over the mixture.
8. Cover the dish and bake at 350 degrees for 45 minutes, then bake un-covered for an additional 30 minutes.
9. Serves: 8 to 12.

1. Saute a 1/2 pound of sliced mushrooms in 1 1/2 tablespoons of butter for 5 minutes. Add to the top of the artichoke chicken mixture and bake as instructed.
2. Add additional spices. 1/2 teaspoon rosemary, and/or 1/2 teaspoon paprika
3. Add 1 tablespoon of sauteed green onions to mixture before baking