Tex Mex Artichoke Chicken Recipe -- Easy, Paleo, Allergy Friendly, and Delicious

I went out for dinner recently and had these delectable artichoke tacos, which was quite surprising for me. I love artichoke, but only ever had it in Middle Eastern or Mediterranean type recipes, such as these stuffed artichoke hearts, marinated artichoke hearts, or artichoke with chicken and mushrooms. If you're a fan of artichoke, it is even better with Tex Mex seasoning than any other way.

With the tacos I had in mind, I set out to create a meal in one that was a bit less work, and made this chicken dish. This recipe was out of this world, a big hit with my family and guests. While it is scrumptious as is, topping it with guacamole and salsa makes it even more special.

Tex Mex Artichoke Chicken Recipe -- Easy, Paleo, Allergy Friendly, and Delicious

Ingredients:
Approximately 3 lbs or 1-2 packages dark meat chicken, wings, thighs, drumsticks, or a mix. (I used the dark meat from 3 small chickens that weighed 4 kilos)
1 pack or 2 lbs carrots
2 packs or 2 lbs artichoke hearts
3 heaping tablespoon taco seasoning
3 tablespoons lemon juice
1 teaspoon salt
Guacamole (optional)
Salsa (optional)

Instructions:
1. Peel and roughly chop your carrots. Chop your artichoke hearts. Mix with your chicken.

2. Add the taco seasoning, lemon juice, and salt. Mix well, so that the spices are evenly distributed.

3. Put in a 9x13 pot.

4. Bake at 350 covered for an hour and fifteen minutes, then uncovered for 30-45 more minutes. When uncovering, mix the food so that the sauce and drippings get redistributed. Ensure that the carrots are fully soft before removing from the oven.

5. Serve hot, ideally topped with guacamole and salsa.

Enjoy!

Are you a fan of artichoke? How do you usually season it? Have you ever had it in tacos or with other Mexican style seasoning? Does this look like something you'd try?