Name: Lemon Chicken and Artichokes with Dill Sauce
Yield: Makes 6 to 8 servings
Ingredients: 2 lemons, halved; 8 large artichokes; 2/3 cup dry white wine; 1/2 cup fresh lemon juice; 1/3 cup olive oil; 12 garlic cloves, minced; 2 chickens (each about 3 3/4 pounds), giblets removed, each cut into 8 pieces; 3 large egg yolks; 2 tablespoons chopped fresh dill

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Lemon Chicken and Artichokes with Dill SauceBrian Leatart

Serve this dish on a bed of orzo to capture every drop of the tart, creamy sauce. After trimming and slicing each artichoke, immediately place the quarters in the pot of lemony water so that they won't turn brown. What to drink: Sauvignon Blanc.

Recipe notes

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