- 4
Ingredients
- 2 tablespoons fresh lemon juice
- 8 large artichokes
- 3 tablespoons extra-virgin olive oil
- 1 small onion, cut into 1-inch-wide wedges, then layers separated
- 1 1/2 pounds skinless boneless chicken thighs, cut into
- 1-inch pieces
- 1/2 cup dry white wine
- Fine sea salt
Preparation
Step 1
Fill a large bowl halfway with cold water and several ice cubes; add lemon juice.
Cut off top 1 inch of 1 artichoke with a serrated knife. Bend outer leaves backward until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips. Trim dark green fibrous parts from base, sides and stem of artichoke with a small sharp knife, then cut artichoke lengthwise into 8 wedges; cut out purple leaves and fuzzy choke. Drop wedges into acidulated water. Repeat with remaining artichokes.
Drain and pat dry artichokes. In a large skillet, heat 2 tablespoons oil over medium-high heat; add artichokes and onion; cook, stirring occasionally, until onions are softened, about 4 minutes. Using a slotted spoon, transfer vegetables to a large bowl.
Add remaining tablespoon oil and chicken to skillet; cook, stirring occasionally, until lightly browned, about 3 minutes. Return vegetables to pan; add wine and 1/4 teaspoon salt. Gently simmer, partially covered, 10 minutes, then uncover and continue to simmer until artichokes are tender and liquid is reduced to about 1/4 cup, about 15 minutes more. Serve warm.