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Chicken Artichokes with Béchamel Sauce

Portion: 3-4 Persons Preparation: 30 min Cooking: 30 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 16 oy 4,19/5)
16 4.19 5 1

Hello Dear Friends,

We had sleepless, stressful and sad days. I can say that I did not go to the kitchen except for school for almost 10 days. When anorexia was at such an extreme, it was not possible to cook something in one's heart anyway.

chicken artichokes

In the meantime, we have decided to cancel the 15th Traditional Kitchen Secrets Barbecue Party that we planned to hold on Saturday, June 5th. I hope that we will have the opportunity to gather again in better days.


I think today is a good day to take the pain out of the days I was separated from you. For this reason, I have a wonderful recipe that is worth giving, even if it is a bit of a hassle. I recommend you to try it when artichoke prices are affordable in the market.

2 per person is ideal, it is quite satisfying, but if your artichokes are large, it can be served as 1 per person.


Have a peaceful and happy day.


Ingredients for Chicken Artichokes with Béchamel Sauce

  • 6 artichokes
  • 300 g boneless chicken thigh or breast meat
  • 3-4 tablespoons of oil
  • 1 medium onion
  • 1 cloves of garlic
  • salt, pepper, paprika
  • To boil the artichokes: Water, 1 thin slice of lemon, salt

For the Béchamel Sauce:

  • 1 spoonful butter
  • 2 tablespoons of flour
  • 1 water glass milk
  • salt

For the above:

  • 6 thin slices of fresh cheddar cheese

How To Make Chicken Artichoke Recipe With Béchamel Sauce?

  1. Put the artichokes in a medium saucepan. Add enough water to cover it. Add 1 thin slice of lemon and some salt and boil for 10-12 minutes (until soft).
  2. Place the boiled artichokes on the baking tray.
  3. Chop the onion and garlic into small pieces. Crumble the chicken thighs in sill sizes.
  4. In a medium saucepan, put the oil, onion and garlic. Add some salt and fry the onions until they turn slightly transparent.
  5. Add the chicken to the onions and sauté on medium heat until it releases its water. Add red pepper flakes and black pepper and sauté for 1 more minute without removing from the stove.
  6. Divide the cooked chicken over the artichokes.
  7. In a small saucepan, take the flour and oil for the bechamel sauce. Stir fry on low heat until the flour smell is gone.
  8. Slowly add the milk to the flour you have prepared. Keep mixing at the same time. Cook, stirring, until all the milk is gone and the sauce has thickened. Add salt and remove from the stove.
  9. Spread the béchamel sauce over the artichokes. Put 1 thin slice of cheddar cheese on the last and bake in a preheated oven at 180 degrees until golden brown as in the photo. Serve hot.


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