1. Trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide and soak them in water with juice from the lemon. 2. Salt the chicken. In a heavy bottom pan brown chicken in oil, but do not cook all of the way through. Remove and place on a dish. 3. When the chicken is done put garlic in pan and cook for about two minutes, until sizzling. 4. Take the artichoke out of the water and place in pan with the garlic. Stir well and season with 1/2 teaspoon of salt and red pepper flakes. 5. Cook for about 5 minutes tossing often. When the artichokes start to turn color add wine and cook until nearly evaporated, about 3 minutes. 6. Pour in tomatoes and 3 cups of water. Cover pan, bring to a boil and reduce for a steady simmer for about 15 minutes. 7. Return chicken pieces and any liquid on platter to the pan submerging them into the sauce. Cover and return to a simmer again for 40 minutes. 8. Check about a quarter way through to make sure there is enough liquid so as not to burn. 9. Remove lid and allow sauce to thicken up, simmering for about 15 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
