These Chicken Artichoke Gruyère Canapes canapes have a wonderful marriage of flavors. Chicken, artichoke, garlic, lemon and Gruyère cheese come together beautifully in this dish. These canapes are a little time intensive, so be sure to allow enough time for cooking and assembly (assembly is about 20 minutes in total).
Each canape has a cube of chicken as the base with crushed garlic confit, a sliver of marinated artichoke, a melted topping of Gruyère cheese, and a parsley leaf for garnish.
Chicken is so diverse. It is used in so many types of cuisine – Italian, Mexican, Asian, contemporary American. The possibilities are endless. Chicken breast is protein-packed, has ZERO net carbs, and is a great meat choice for a low carb diet. Lemon, garlic salt and pepper give the chicken great flavor.
I love the DeLallo marinated artichokes for this recipe. They come pre-quartered in a flavorful brine. DeLallo artichokes are gluten-free, and have 1.5 NET CARBS per ounce. A small 6 oz jar at the store will be more than enough for this recipe.
Garlic confit is smeared between the chicken cube and artichoke on each canape. The garlic confit mellows the sometimes pungent punch of raw garlic. Here is a link to my garlic confit recipe. You need oil and fresh garlic cloves to make a batch of your own. As a substitute, you could roast some fresh garlic cloves in the oven.
I cooked my chicken breast in the sous vide at 150 degrees for 1.5 ot 2 hours to make sure tender, juicy chicken for this recipe. We use the Anova Culinary Sous Vide and Cambro Food Storage Box for our sous vide setup. The Serious Eats website has great info on the science of sous vide cooking if you want to learn more.
If you don’t have a sous vide, cook the chicken breasts in a 325 degree oven for 18 to 20 minutes, or until the chicken reaches an internal temperature of 155-160 degrees. Toss the cooked chicken cubes in garlic salt, lemon juice and pepper to taste.
Line a baking sheet with parchment. Place the seasoned chicken cubes on the parchment paper. Spread mashed garlic confit on each chicken cube, followed by a few marinated artichoke leaves. Top with a generous square of nutty, sharp Gruyère cheese.
Turn on the broiler. Place the sheet pan under the broiler, and cook for a minute or two, or until the cheese is melty. Remove from the oven and plate. Top all the Chicken Artichoke Gruyère Canapes with a leaf of Italian flat leaf parsley, and spear with a toothpick.
Serve and enjoy.
Note – store assembled and broiled chicken cubes in a warming drawer until ready to serve.
Nutrition Information per Canape:
Calories: 84 | Total Fat: 3g, Saturated Fat: 1g, Trans Fat: 0g | Cholesterol: 35mg | Sodium: 87mg *not including salt for seasoning* | Potassium: 99mg | Total Carbohydrates: 1g, Fiber: 0g, Sugar: 0g; NET CARBS: 1g | Protein: 12g
*Recipe is available on MyFitnessPal under "KetoCanape Chicken Artichoke Gruyère Canapes"* Nutrition information takes into account 1.5 lbs of chicken breast and does not include sodium from garlic salt or seasoning salt*