Lemon Chicken and Artichokes with Dill Sauce

Lemon Chicken and Artichokes with Dill Sauce
Photo by Brian Leatart


  • 2 chickens (each about 3 3/4 pounds), giblets removed
  • 2 lemons
  • 2/3 cup dry white wine
  • 1/3 cup olive oil
  • 2 tablespoons fresh dill
  • ½ cup fresh lemon juice
  • 3 large egg yolks
  • + 2 more ingredients
    • 8 large artichokes
    • 12 garlic cloves

Squeeze juice from lemons into large pot of salted water. Add lemons. Trim artichokes and cut lengthwise into quarters; add to pot. Bring to boil over medium-high heat. Cover partially and boil until artichokes are tender, about 20 minutes. Drain. Using shears, cut 1/2 inch off tips of leaves. Sc...

View full recipe at Epicurious


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