Cabbage Roll Casserole With Dilled Sour Cream

                        Cabbage Roll Casserole With Dilled Sour Cream

Cabbage Roll Casserole with Dilled Sour CreamThis comforting dish delivers all the beloved flavors of traditional cabbage rolls with a fraction of the effort. Layers of seasoned ground beef, tender cabbage and rice bake in a rich tomato sauce crowned with melted cheese until golden and bubbly. A vibrant dilly sour cream adds a fresh, creamy finish to this crowd-pleasing casserole.

Ingredients:

2 tbsp (30 mL) olive oil, divided, plus more for greasing pan and foil

1 large onion, finely chopped
1 lb (455 g) lean ground beef
Salt and freshly ground pepper to taste
2 tsp (10 mL) paprika
3/4 tsp (4 mL) dried thyme
3 cloves garlic, minced
1 can (398 mL) diced tomatoes
1 can or jar (about 680 mL) tomato sauce
1 bay leaf
10 cups (2.5 L) thinly sliced cabbage
3 cups (750 mL) cooked long-grain rice, from 1 cup (250 mL) uncooked rice
1 1/2 cups (375 mL) shredded mozzarella cheese
1 1/2 cups (375 mL) shredded old white cheddar cheese
1 cup (250 mL) full-fat sour cream
2 tbsp (30 mL) finely chopped fresh dill, plus more to garnish (optional)
Directions:
Heat 1 tbsp (15 mL) oil in a large, deep skillet or sauté pan over medium heat. When hot, add onions. Cook, stirring frequently, for 2 minutes. Add ground beef and break it into small pieces with a wooden spoon, stirring to combine with onions. Season with salt and pepper. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes.

Add paprika, thyme and garlic. Cook, stirring constantly, for 1 minute. Carefully add diced tomatoes, tomato sauce, bay leaf, and season with salt and pepper. Bring to a simmer, cover and reduce heat to low. Simmer, covered, for 30 minutes, stirring once or twice.

Meanwhile, heat remaining 1 tbsp (15 mL) oil in large pot over
medium heat. When hot, add cabbage. Cook, stirring often, until just wilted, about 2 minutes. Season with salt and pepper. Set aside.  When meat mixture is done, stir in rice.  Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm) casserole dish.

Spread half of cabbage over bottom of casserole followed by half meat mixture. Repeat with remaining cabbage and meat. Mix mozzarella and cheddar together in a bowl, then sprinkle over casserole.

Lightly oil a piece of foil then cover casserole, oil side down. Bake for 30 minutes. Remove foil and bake, uncovered, until cheese is melted and starting to brown, 15 to 20 minutes more.                                                                                                                                                                                                           

Meanwhile, mix sour cream, dill and a pinch of salt in a small bowl until combined.

Remove casserole from oven and rest for 10 minutes. Cut into serving sizes and serve a dollop of sour cream on side. Sprinkle with chopped dill, if desired.  Serves 6 to 8

Butter Beans With Smoked Pork

Butter Beans With Smoked Pork

This butter beans recipe with smoked pork shank is a hearty, Southern-style classic. It’s an easy, one-pot dish perfect for cozy dinners, and 

the leftovers taste even better the next day!
Ingredients:
1 pound dried Butter Beans
1 smoked pork shank, or pork hock
6 cups chicken broth
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon dried thyme, crumbled
½ teaspoon salt
2 bay leaves
¼ cup fresh lemon juice
Fresh thyme, for garnish

Directions:
Quick pre-soak: Fill a 6 quart Dutch oven or large pot half full with of cold water and bring to a boil over high heat. Add the beans and return to a boil. Immediately remove the pot from the heat, cover, and let rest for 30 to 40 minutes. Drain the beans in a colander and rinse with cold water.

Return the beans to the pot and add the chicken broth, to cover the beans by 1-inch. Add the smoked pork shank, onions, garlic, thyme, salt and the bay leaves.

Bring the pot to a boil then immediately reduce the heat to medium-low and simmer the beans for 50-60 minutes or until they are tender.
Remove the pot from the heat, transfer the pork shank to a carving board. When the meat is cool enough to handle, remove and discard the bone, skin and any gobs of fat.

Use a fork to break or shred the meat into smaller chunks and return to the pot of beans. Stir in the lemon juice and ladle the beans into serving bowls garnished with fresh thyme sprigs.

Notes
The quick soak cuts down the cooking time and helps the beans cook evenly. Gentle simmering is key. A hard boil will wreck your beans and turn them into mush.

Butter beans can go from perfectly tender to overdone quickly. Begin checking for doneness at the 50-minute mark. When tender to the al-dente stage, remove the pot from the heat.

If your beans have been sitting in the pantry for years, they may not soften. Check the expiration date. 

Acid can keep the beans from softening properly, so stir the lemon juice in last.

A pork shank, cut from below the shoulder, is meatier than a smoked pork hock, which has more bone, fat, and gristle. For this recipe, the pork shank is the best choice.

I found a very tasty shredded smoked pork packaged in the refrigerated section at Costco. It is wood smoked and not the pork flavored with Liquid Smoke.

French Onion Soup

                                        

                                French Onion Soup

No matter what the cooks states the French Onion Soup had its beginning in the kitchen of Julia Child. Yes, tweaks were done by another chef to make the recipe their own..
Ingredients:
1⁄2 c. unsalted butter
2 T. olive oil
4 c. sliced onions
5 c. beef broth
1 t. dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
1⁄4 c. grated Parmesan cheese
Worcestershire sauce
Sprigs of fresh thyme

 Directions:                                                                                                            Melt butter with olive oil in an 8-quart pot over medium heat. Add onions until tender and translucent. Do not brown the onions. 

Add beef broth, and thyme. Season with salt and pepper. Let simmer for 30 minutes. 

Serve soup into bowls and place 1-3 slices of French bread on top of each. Layer each slice of bread with a slice of provolone and 1 tablespoon Parmesan cheese. 

Broil bowls until cheese bubbles and browns slightly, 2 to 3 minutes. Carefully remove and add thyme and Worcestershire sauce to taste.

Flageolet Gratin. ~. Rancho Gordo Beans

                                        

Flageolet Gratin

Beans have recently become an important part of my diet for protein.  My youngest daughter inspires me with her knowledge and cooking skills.  She often introduces me to ingredients not available in my locale.  One such is the heirloom beans from a company in Napa CA,  named Rancho Gordo.  The flavor and texture will convert anyone!
Ingredients:

2 celery ribs (dice) or a fennel bulb, thinly sliced 

1 small onion, diced (1 cup) 

2 garlic cloves, minced 

2 cups cooked Flagolet beans ( or any white beans—Marcella, Alubia Blanca, Casoulet, Royal Corona) 

1/2 cup bread crumbs (made with 1 piece of toasted Dave's bread processed in the food processor) 

1 teaspoon dried thyme 

1/2 teaspoon ground fennel seeds if you used celery, I used the basic bean method.
Directions:
Watch this video available on Rancho Gordo.com. "Rancho Gordo Basic Beans Recipe". 

I used a 12 inch skillet heated over medium high heat. Saute the onion and celery in the skillet, adding water as they cook. Add the garlic. Add 1/4 cup water and cover the skillet with a lid. Cook for 10-15 minutes. 

Once the vegetables are soft, add 2 cups of the cooked beans and their liquid. Mix well. Place the bread crumbs on top. Place in a 9 inch casserole dish and bake at 375 degrees for 20 minutes.

Depending on age,  beans that have been stored on the shelf will take much longer to cook.  Always use shortly after purchase.

Italian Lentil Soup.

 

Italian Lentil Soup

Lentils have been used in cooking since the early times of the Roman Empire.  This Soup is not only delicious, it is so easy to make

Ingredients
1/4 cup olive oil
1 medium onion
2 medium carrots
2 to 3 garlic cloves
2 to 3 celery stalks

1/2 cup white wine
14 oz can crushed San Marzano.tomatoes 

2 cups lentils, rinsed and picked over
8 cups chicken broth

large bay leaf

1/2 teaspoon dried thyme

fresh basil leaves.

S&P to taste.

optional, 1/2 teaspoon red pepper flakes

Directions:

Heat large pan then add 1/4 cup olive oil.  Add onion and sauté until softened.  Add the minced garlic and cook for just 1-2 minutes more.  

Increase heat to medium-high, add 1/2 cup white wine, cook for additional minute or so.

Add the remaining cut vegetables, crushed tomatoes and lentils. Cook for 1/2 hour

Finally add 1 bay leaf, 1/2 teaspoon dried thyme, 4-5 basil leaves, and salt and pepper to taste.  As an option you can add 1/2 teaspoon red pepper flakes.

Bring to a boil and then reduce heat to medium.  Partially cover and simmer for 30-40 minutes or until the lentils are soft.  Adjust the consistency of the soup by adding water.

Red Beans And Rice

Red Beans And Rice 

From Rancho Gordo Beans Co.

It’s easy to get obsessed about New Orleans Red Beans and Rice. It’s a delicious dish with a mythic story. I’ve had many great versions, and even more bad ones.

The iconic New Orleans dish was made to be slow cooked on a Monday, using Sunday night’s ham bone. It needs to be a somewhat easy, one pot dish to cook in the background as you tend to the chore of washing on Monday. The dish was born out of economy, both for time and the cost of ingredients. It needs to be fabulous.

Most traditional recipes will call for the ham bone and sometimes more ham, cubed. Virtually all of them call for andouille sausage, a smoked, coarse-grind sausage. Hot links, even Louisiana hot links, are not the same thing, even though they’re smoked. They’re made with a finer grind and the texture is wrong. Andouille are smoked, and therefore already cooked, so the long slow cooking with the beans is for adding flavor, not to cook the sausage. They aren’t subtle.

The spice level is all over the map. I love my heat but I prefer it at the end in the form of a vinegary hot sauce like Tabasco, Crystal or Louisiana. In fact, even though it’s added by each diner as the dish is being served, I would include hot sauce as another essential part of the dish.
Personally, my biggest challenge was the broth. How soupy? How thin? In the end, I thought of it more as gravy. It should be thin enough to coat each grain of rice and dense enough to cling. A lot of cooks get this perfect texture by mashing some of the beans and then mixing them back into the pot. I prefer even longer cooking. You can do this in a few hours but my preference is to keep it low and let it go most of the day, mostly undisturbed.

We have to mention the beans, of course. Traditionally one uses a Louisiana brand of red kidney beans. They are great. I, of course, needed to experiment with our Domingo Rojo red beans. I think the Domingo Rojo are perfect for this dish. They hold their shape well, even after hours of cooking and as they break down, they release the dreamiest of sauces, perfect for caressing the white rice. You can cook red beans and rice in a couple of hours with a steady simmer. I prefer to start in the morning and let the pot evolve on a low heat, almost neglected.

I am biased, naturally, but when you have good heirlooms, a ham hock and ham are almost too much and unwanted. I say this as a lover of pork. The sausage with the beans is just about perfection. Save the ham bone for a pea soup or some other project.

There is a magical moment when it’s done. You should be able to taste a spoonful of the broth and if you’re anything like me, you realize you’re not going to be able to stop with one small taste. It’s so good!If you want to dig deeper, I can suggest Donald Link’s Down South and Kim Severson’s version (inspired by Pableaux Johnson) in the New York Times.

Ingredients:
1 pound Rancho Gordo Domingo Rojo beans, uncooked
2 tablespoons oil
1 to 1 1/2  pounds Andouille sausage, cut into thick slices
2 yellow onions, chopped
5 cloves garlic, chopped
1 rib celery, sliced
2 green bell peppers, seeds and pith removed, chopped
4 bay leaves
1 teaspoon cayenne pepper, ground
1 tablespoon dried thyme
Pepper
Salt
1 tablespoon Creole mustard (or coarse grain mustard
Vinegary hot sauce like Louisiana, Crystal or Tabasco, for serving
White, long grain rice, cooked, for serving

Directions:
In a large pot, such as an enameled cast iron dutch oven, heat the oil over medium heat and brown the sausage slices, stirring occasionally, about 6 minutes. 

Remove and reserve the sausage. Add the onion, garlic, bell pepper and celery and saute until soft, stirring occasionally, about 10 minutes.

Add the dry beans, bay leaves, thyme, cayenne and enough water to cover by about 2 inches. Bring to a strong boil and continue boiling for 15 minutes. Reduce heat to low to medium low, so that the beans are cooking with a gentle simmer.

Once the beans have started to soften but not cooked fully, just over an hour, add the reserved sausage to the beans along with the mustard. Continue to cook until the beans are soft. 

Add more water as needed. If you’re pressed for time, once the beans are cooked, you mash some against the side of pot with a wooden spoon to thicken the liquid, or continue cooking until the liquid is more like a thick gravy than a thin soup.

Check for seasoning and salt and pepper to taste. Serve with plain rice and bottles of hot sauce.

Southern Butter Beans

Southern Butter Beans Recipe (Best Lima Beans)

Classic Butter Beans with bacon recipe for the most tender, flavorful lima beans that are perfect to serve as a side with your favorite southern dishes.

Ingredients
1 pound dried butter beans / lima beans
4 slices thick-cut bacon diced
1 large onion diced
1 cup sliced carrots
1 cup sliced celery
4 cloves garlic minced, or less
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons chicken basebouillon or vegetable base
4 cups water

 Directions

Soak the beans: Place the dried beans in a large bowl and cover with cold water. Soak for 12-24 hours. If you are in a hurry, most bags of beans have a “speed-soak” method listed on the package.

Set a large 6-8 quart sauce pot over medium heat. Add the bacon. Stir and brown for 3-5 minutes. Add the onion, carrots, celery, garlic, thyme, rosemary, and bay leaves. Sauté for 5 minutes to soften.

Drain the beans. Then pour the beans into the pot. Add in the chicken base and water. Stir well.
Cover and simmer for 30-45 minutes, until the butter beans are soft.

Taste, then salt and pepper as needed.

Notes
For a vegetarian version, omit the bacon, add in a couple of tablespoons of butter, and use a vegetable base instead of chicken.

Store in an airtight container and keep in the refrigerator for up to 4 days. They also freeze well! Once they have cooled transfer the lima beans to a sealed freezer-safe zipper bag or container, and keep them in the freezer for up to 6 months. Let them defrost overnight before reheating on the stovetop or in the microwave. You might need to add a splash of water or stock to get them back to the right soupy consistency.

Corn Chowder ~ Vegan

 Corn Chowder

Ingredients

• 6 ears fresh sweet corn, husks and silks removed
• 2 tablespoons butter or vegan butter
• 1 medium yellow onion, chopped
• 3 celery stalks, chopped
• 1 red bell pepper, stemmed, seeded, and diced
• 3 garlic cloves, chopped
• 5 cups water
• 4 medium Yukon Gold potatoes, chopped
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons sea salt
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 bay leaf
• Pinches of cayenne pepper
• ⅓ cup raw cashews*
• 1½ tablespoons fresh lemon juice
• Chopped chives, for garnish
• Freshly ground black pepper
• Sour cream or vegan sour cream, optional, for serving
• 
  

Directions

Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside.

Heat the butter in a large pot over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes.

Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender.

Transfer 2 cups of the soup to a high-speed blender and add the cashews. Blend until creamy, then stir the mixture back into the soup. Stir in the lemon juice and season to taste.

Garnish with chives and serve with dollops of sour cream, if desired.

Brown Rice And Mushroom Casserole

Brown Rice and Mushroom Casserole

Easy and satisfying, this brown rice casserole works just as well as a main dish as it does a side.  Sautéed mushrooms make it savory, and low fat cream cheese adds a creamy richness.

Ingredients:

1 tablespoons olive oil

8 oz. white mushrooms

1 small onion chopped, about 1 cup

1 teaspoon dried thyme 

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cups cooked brown rice

4 oz. low fat cream cheese, softened

2 tablespoons sliced, toasted almonds

2 tablespoons chopped Italian parsley

Directions:

Heat oven to 400*F.  Spray 1 quart baking dish or 9X5 inch loaf pan with cooking spray. 

 

Heat oil oil 10 inch non-stick skillet over medium-high heat.  Add mushrooms and cook, stirring frequently for 4 or 5 minutes, or until lightly browned.  Add onions and continue to cook, stirring for another 3 to 4 minutes until the onions are softened.  Add the thyme, salt, and pepper and cook for another minute.  Remove from heat and stir in rice and cream cheese until well combined.  Transfer to baking dish.  

Bake for 15 to 20 minutes, or until the top is lightly browned and the casserole is hot.  Let stand for 10 minutes.  Garnish with almonds and parsley and serve.

Roast Squash Soup With Stilton Toasts

                                                      

Roast Squash Soup With Stilton Toasts

A bowl of this glorious autumn-hued soup is an impressive way to kick off any fall dinner. Parsnips are the secret ingredient in the best chicken soups, and they play a similar role here, lending nuanced flavor.

Ingredients:

1 large butternut squash, about 2 1/2 lbs (1.13 kg)
1 tbsp (15 mL) olive oil
3 parsnips, about 10 oz (285 g) total
4 cups (1 L) chicken broth (approx.), divided
1/2 tsp (2 mL) dried leaf thyme, crumbled
1/2 tsp (2 mL) salt
Stilton Toasts (recipe follows)

Directions:

Preheat oven to 375­°F (191­°C).

Slice squash in quarters lengthwise. Place on a baking sheet. Scrape out and discard pulp and seeds. Rub cut surfaces with oil. Trim and peel parsnips. Slice in half lengthwise. Rub with oil. Tightly wrap in foil. Set beside squash. Roast for 1 hour.

Slice any dark brown areas from parsnips and discard. Place parsnips and 1/2 cup (125 mL) broth in a food processor. Whirl until coarsely puréed. Remove skin and any dark areas from squash. Add squash, thyme, salt and another 1/2 cup (125 mL) broth to the food processor. Pulse, then whirl until as smooth as you like. Whirl in as much remaining broth as the container will hold.

Turn into a saucepan and stir in any remaining broth. If soup is thicker than you like, thin with more broth or water. Taste and add salt, if needed. Heat and serve with Stilton Toasts, either floating them on the soup or serving them on the side. Soup can be refrigerated for 3 days or frozen.

Makes about 8 cups (2 L)

STILTON TOASTS

Cut eight 1/3-inch (8-mm) thick slices from a baguette. Toast on a baking sheet in a 450°F (232°C) oven until lightly golden. Crumble enough Stilton or creamy blue cheese to measure 3/4 cup (175 mL). Place in a bowl and add 2 tbsp (30 mL) melted butter. Mash with a fork (mixture will not be smooth). Place a scant tablespoon (15 mL) on each toast. Use a fork to spread over slices, right to edges. Place on a baking sheet. Just before serving, place under broiler, watching closely, until cheese just starts to melt, about 2 minutes.

Chicken And Rice Soup

 

Chicken And Rice Soup

Ingredients:
2 pounds boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil divided
1 medium white onion, diced
1 cup sliced carrots
1/2 cup sliced celery
1 cup white rice
1 tablespoon freshly grated ginger
1 tablespoon minced garlic
8 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano

1 bay leaf
1 cup heavy cream (optional)
1/4 cup lemon juice

Directions:

Season chicken breasts with salt and pepper. Heat a large soup pot over medium high heat. Add in 1 tablespoon olive oil. Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through. Remove from pot and set aside.

Season chicken breasts on both sides with salt and pepper.

Add onion, celery and carrots. Saute and cook until the vegetables are lightly browned, 3 minutes.
Add the garlic, thyme, salt and pepper, saute for 30 seconds.

Add the rice, stir and cook for 2 minutes to toast the grains.

Add the chicken, water, chicken broth, and bay leaf.
Bring the broth to a boil, cover the pot and reduce to a simmer over medium-low heat.

Simmer the soup until the rice is tender and the internal temperature of the chicken reaches 160 to 165ºF (71 to 74ºC), about 20 minutes. Check after 10 minutes, adjusting the heat as needed.

Turn off the heat and remove the bay leaf and chicken from the pot. Once the chicken is cool enough to handle, shred into smaller pieces then add back to the soup.

The rice may absorb water as it sits, add more chicken broth if needed. Taste the soup and season with more salt and pepper as desired.

Serve each bowl topped with chopped parsley.

Alton Brown Meatloaf Recipe

There’s just no competing with the Alton Brown Meatloaf recipe. Fill your kitchen with magic with this best, scientifically engineered recipe by Mr. Brown

Ingredients
6 Ounces Garlic Flavored Croutons
1/2 Teaspoon Black Pepper
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Chili Powder
1 Teaspoon Dried Thyme
1/2 Large Yellow Onion Roughly Chopped
1 Carrot Peeled and Cut Into 1 Inch Pieces
3 Cloves Garlic Peeled
1/2 Red Bell Pepper
18 Ounces Ground Chuck
18 Ounces Ground Sirloin
1 1/2 Teaspoon Salt
1 Large Egg

Topping:
1/2 Cup Ketchup
1 Teaspoon Dried Cumin
Dash Hot Sauce
1 Tablespoon Honey

Directions: 

Adjust oven rack to center position. Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper.

Set aside. Combine the croutons, black pepper, cayenne pepper, chili powder and thyme in the bowl of food processor. Pulse until the mixture is a fine crumb. Pour crumb mixture into a mixing bowl. Add onion, carrot, garlic and red pepper to food processor and pulse until the vegetables are finely chopped (Don't over-pulse-since we don't want to go as far aspuree). Add the chopped vegetables, chuck, sirloin and salt to the breadcrumbs and combine. Mix in the egg and combine thoroughly, but don't squeeze the meat.

Press the mixture into a 10-inch loaf pan to shape the meatloaf. Turn the meatloaf out onto prepared baking sheet. Bake for 10 minutes in preheated oven.

Meanwhile, make the topping by combining ingredients in a small mixing bowl. After meatloaf has baked 10 minutes, remove it from oven and brush the ketchup mixture over top and sides. Place back in oven and bake until cooked through, about 55-65 minutes, or internal temperature reaches 155 degrees. Cool for 10 minutes before serving.

Vesuvius Chicken

Vesuvius Chicken

Ingredients  

3 tablespoons olive oil 

4 chicken thighs with skin and bones 

Salt and freshly ground black pepper 

1 1/2 pounds small red-skinned potatoes, halved 

4 large garlic cloves, minced 

3/4 cup dry white wine 

3/4 cup chicken broth 

1 1/2 teaspoons dried oregano 

1 teaspoon dried thyme 

8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed 

2 tablespoons unsalted butter.  

Directions:  

Preheat the oven to 450 degrees F. Heat the oil in large ovenproof pot over high heat. 

Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. 

Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. 

Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. 

Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.