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).
The Ingredients
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.
The Chicken
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.
The Artichokes
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
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.
The Execution
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.
Assembly
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.
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Servings:
30 Canapes
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Prep Time
20 Minutes
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Cook Time
3 Minutes
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Passive Time
2 Hours
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Ingredients
- 3 whole Chicken Breasts boneless, skinless
- 1/2 whole Lemon
- 1 tsp Garlic Salt
- 1 jar Artichokes in brine
- 1 bunch Flat Leaf Parsley
- 1/4 cup Garlic from garlic confit recipe
- 4 oz Gruyere Cheese thinly sliced.
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Servings:
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Canapes
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Units:
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Instructions:
- Heat water with a sous vide to 150 degrees. If you don't have a sous vide, preheat the oven to 325 degrees.
- Lightly salt and pepper the raw chicken breasts. If using the sous vide, place chicken in a sous vide bag and cook at 150 degrees for 1.5 to 2 hours. If using the oven, roast chicken for 20 minutes, or until chicken breast reaches an internal temperature of 155-160 degrees.
- Remove chicken from sous vide or oven and cut into uniform cubes about 1" in size. In a small mixing bowl, toss cubed chicken, garlic salt, pepper and lemon juice. Set chicken aside.
- Next, turn on the broiler of your oven. Line a baking sheet with parchment paper.
- In a small bowl, crush the garlic confit cloves with the back of a spoon or fork until a paste has formed. Set aside.
- Gather the Italian parsley, artichokes and Gruyère cheese. Slice the Gruyère cheese into square slices roughly the size of the chicken.
- On the baking sheet, evenly space the cubes of chicken. Spread a very small amount of the crushed garlic confit on each piece of chicken. Next, place a few leaves of artichoke on top of the chicken cubes and top each one with a Gruyère slice.
- Broil under the broiler for a minute or so to heat the cheese. Keep an eye on it, as food can go from perfectly done to super brown in a jiffy! Rotate the pan as needed to get even melting.
- Top each canape with a small leaf of Italian parsley. Secure all ingredients with a toothpick or fancy pronged pick. Plate and serve!
Notes:
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*
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