1 cup artichoke hearts

Salad:

2 cups mixed green lettuce

2 cups spinach leaves

1 medium tomato diced

¼ cup sun-dried tomato

es

1 cucumber diced

Pat chicken breasts dry. Pour blackening seasoning into flat dish and coat each breast. *Heat olive oil in skillet until almost smoking. Place breasts in skillet. Sear 2 minutes on each side. Turn heat to medium and cover until breasts are cooked through-Approximately 5-7 minutes. Remove from pan. Cook artichoke hearts in the same oil for 10 minutes on medium heat. After pan is deglazed from arti-choke hearts, remove from heat. Cool hearts for 1-2 minutes while compiling salad. Slice chicken breasts.

Add artichoke hearts and place ½ chicken breast on each serving. Serves 4.

(Optional: Drizzle Angel’s raspberry vinegar and olive oil)

*Can be grilled on the top rack . Artichoke hearts can be tossed in cold

Waking up somewhere outside Italy

The basil is starting to yawn awake

tomato blooms wave to Angel as she

braids the unruly stalks of garlic

green pigtails await harvest dreams