Tuscan Chicken Meatballs, Artichokes and Spinach Skillet and a Day 2 Soup

If I could pick my ultimate favorite food, it would have to be artichokes. Dipped in mayonnaise.

Yes, you read that right, mayo.  And yes, I should try to sound a bit more sophisticated and call it aioli.  Although the two really are different, as aioli is just garlic and olive oil- no egg. But when it comes down to it, I like mine simple.  Steamed and dipped in Hellman's mayo.  No fancy stuff is needed to achieve pure artichoke bliss in my world.

But, here in the South, artichokes can be hard to come by, and they can be really expensive.  So, I finally gave in, and tried artichoke hearts out of the can.  And you know what?  They're delicious.  And I don't mean the marinated kind, but the ones packed in water that you can easily find at places like Target or Whole Foods.

They're great to add into just about any dish like pasta, skillets, casseroles or soups, and you've got yourself a healthier option... no mayo needed.  And in this dish they came together perfectly with the ground chicken (or turkey), tomatoes, spinach and seasonings, for a super quick and really healthy meal.

Serve it on its own, over rice, pasta, quinoa, or even couscous.  And the best part?  If you have leftovers, simply add in some chicken broth for a fantastic day 2 soup.

Tuscan Chicken Meatballs, Artichokes and Spinach Skillet

1 lb. ground chicken (or turkey)
1 yellow onion, chopped
1 stalk celery, diced
2 garlic cloves, minced
1/2 tsp. Italian Seasoning
1 can artichoke heart quarters, drained
1 can diced tomatoes, drained
1/2 c, chicken broth
1/2 lemon, juiced
9 oz. bag fresh spinach
Fresh grated Parmesan cheese, if desired
Olive oil
Salt and pepper to taste

Salt the ground chicken and form into balls.  In a large skillet, with olive oil, brown the chicken meatballs until just cooked through.  Set aside.  Back to the skillet add in the chopped onion, celery and a dash of salt and cook until the onion is translucent (adding in more olive oil if needed).  Then add in the minced garlic for about 2 minutes to cook.

Pour in the artichoke hearts, tomatoes, chicken broth, and seasonings and bring to a boil.  Then reduce heat, add in the spinach, lemon juice and cooked meatballs and simmer until the spinach is wilted and the chicken is heated through, checking for seasonings.  Top with grated Parmesan cheese if desired and serve.