Lidia's Italy Chicken With Artichokes

• lemon↗1
• cups water↗4
• lbs small artichokes1 1⁄2
• lbs chicken↗4
• teaspoons salt (to taste)↗1 1⁄2
• tablespoons extra virgin olive oil↗3
• garlic cloves, peeled and crushed↗5
• teaspoon salt↗1⁄2
• teaspoon crushed red pepper flakes (to taste)↗1⁄4
• cup dry white wine↗1
• (28 ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand↗1
• cups water↗3
• tablespoon chopped fresh Italian parsley1

Step-by-step instructions

1. 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. 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. 3

   When the chicken is done put garlic in pan and cook for about two minutes, until sizzling.

4. 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. 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. 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. 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. 8

   Check about a quarter way through to make sure there is enough liquid so as not to burn.

9. 9

   Remove lid and allow sauce to thicken up, simmering for about 15 minutes.