Wednesday, April 29, 2009
Spring vegetables are my favorites of all year. I could dream all day about english peas, baby artichokes, asparagus, fava beans, spring onions, green garlic. At my local grocery store, SPD I asked the vegetable guy twice to pretty please get some baby artichokes. A week later I was scooping them into my bag. That is why SPD is the best grocery store in my mind. That kind of service is non-existent in most places these days.
So here is my one dish wonder of today. I served with pasta and pecorino romano cheese.
8 boneless skinless chicken thighs
3 large carrots, peeled and cut into big chunks
3 shallots, peeled, cut in half
10-14 baby artichokes, trimmed (cut top and bottom off and all the outer leaves)
juice of 1/2 lemon
a major drizzle of olive oil (maybe 1/4 cup)
1 cup white wine
1 tbls fresh thyme
1 tbls fresh rosemary
mix together and put in a 375 degree oven covered for 20 minutes
then uncover, stir, and bake for another 25-30 minutes, or until the juices are thick and chicken is starting to brown.