Step 1

In a bowl, combine the juice of 1 of the lemons with 3 cups (24 fl. oz./750 ml) water.

Step 2

Working with one artichoke at a time, use a paring knife to cut off the stem. Cut off the top third of the artichoke and snap off the tough outer leaves. Cut the artichoke in half lengthwise, then, using a spoon, scoop out the fuzzy choke. (Use the handle of the spoon, if necessary, to reach any small crevices.) If the artichokes halves are larger than a 1/2-cup measuring cup, cut them in half again. Drop the trimmed artichoke into the bowl of water when you finish trimming it and repeat with the remaining artichokes.

Step 3

Dry the chicken thighs thoroughly with paper towels, then season generously with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in the flour to evenly coat.

Step 4

In a large fry pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, sear the chicken until brown, about 5 minutes per side. As the chicken is finished, transfer it to a plate. Reduce the heat to medium and add the shallots and garlic. Cook for 3 minutes, then add artichokes and cook, turning occasionally, until well browned, about 5 minutes, adding more olive oil if the pan seems dry.

Step 5

While the artichokes are browning, thinly slice the remaining lemon. Add the lemon slices to the pan and cook for 1 minute. Stir in the broth, wine, butter and bay leaves and cook, stirring occasionally, until the butter is melted and the liquid is melted and the liquid comes to a boil. Return the chicken to the pan and return the liquid to a boil. Cover the pan, reduce the heat to medium-low and simmer until the chicken is cooked through and the artichokes are tender, about 30 minutes. Remove the lid and stir in the peas and rosemary. Re-cover and continue to cook until the peas are warmed through, about 3 minutes. Serve immediately. Serves 4.

Step 6

Williams Sonoma Test Kitchen