INGREDIENTS

INSTRUCTIONS

*To prepare the artichokes: Squeeze juice from 2 lemon halves into large
bowl of cold water; add squeezed lemon halves. Cut off top half of each
artichoke and discard. Cut off stem of artichoke. Starting at base, bend
tough outer leaves back and snap off where they break naturally, leaving
tender inner leaves. Using small sharp knife, trim outside of base until no
dark green areas remain. Cut each artichoke in half. Using spoon, scoop out
fibrous choke and small purple tipped leaves. Rub exposed areas with lemon
half. Place in lemon water until ready to use or up to 2 hours.
Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and
saute until golden, about 8 minutes. Transfer onions to bowl.
Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle
chicken with salt and pepper. Add to pot and cook until golden on all
sides, about 10 minutes. Pour off excess fat from pot. Sprinkle flour over
chicken in pot; turn chicken over. Cook until flour browns lightly, about 2
minutes. Add sauteed onions, white wine and garlic to chicken. Reduce heat;
simmer until wine is reduced by half, about 5 minutes.
Drain artichoke halves. Add to chicken. Add tomatoes and broth and bring to
boil. Reduce heat to low. Cover and simmer until chicken is cooked through
and artichokes are tender, about 30 minutes. Spoon off any fat from surface
of stew. Using slotted spoon, transfer chicken and artichokes to large
platter; tent with foil. Boil sauce in pot until slightly thickened, about
4 minutes. Season to taste with salt and pepper. Pour sauce over chicken
and artichokes.
Printed in Bon Appetit April 1998
Note: Joanne Weir, a San Francisco-based cookbook author, food write and
chef, is currently working on a 26-part PBS television series called Now
Weir Cooking, scheduled to air nationally in 1999.
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Joanne Weir
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 5,
1998

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