This was my second time making this recipe. The first time I gave it a thumbs down because it was so salty that it was inedible and I threw it away. This time I used the recipe as a base line only. A half cup of mayonnaise has roughly 700mg of salt so instead I used 1/4 cup each of mayonnaise, sour cream and plain Greek yogurt. I also reduced the Parmesan down to a 1/2 cup there by further reducing the sodium in this dish. I used boneless chicken thighs which I brined for about 3 hours then marinaded them in some of the marinade oil from the artichoke hearts for about 4 hours. I also added crisp bacon (3 thick slices) crumbles and a diced jalapeno that I cooked with the bacon. Also added about 4 oz. chopped fresh spinach. To combat the blandness of the chicken I generously seasoned it with Montreal Chicken Seasoning. I also put a dash of it in the mayo mixture. I used roughly 24 oz of marinated artichoke hearts that I drained in a colander and then patted dry with paper towels. The thighs I cut into bite size and mixed with everything else. Baked at 375 for about 35 minutes, then sprinkled toasted and seasoned panko crumbs on top and cooked for an additional 10 minutes. It was delicious. Maybe 2 jalapenos next time. Served over egg noodles that I stirred a little artichoke marinade oil in. That was a game changer on the noodle flavor.
