Saturday March 24
I don't know why the Kroger in Hyde Park carries attractive, affordable packages of baby artichokes when our local one doesn't. It's probably racial profiling. But when we have to go to Hyde Park, we do make a point of getting those artichokes.
Usually we roast them, but we had also gotten a package of four chicken legs and thighs (plus a whole pork loin) at Biggs in Hyde Park - Kroger's chicken and pork is shot full of "broth" and chemicals, which was our reason to avoid them and go to Hyde Park in the first place. We are full of contradictions, but luckily our food is not.
Anyway, this recipe for both chicken and artichokes hit the spot.
We heeded the reviews, and made some changes: we added no flour anywhere, as it seemed to be the reason why everyone complained that there wasn't enough sauce. We used plain button mushrooms, which we removed from the pan after frying, and just added at the end to rewarm; and used plain cream plus the juice of half a lemon instead of crème fraiche.
It may not have been as intended, but the flavors were rich and genuine.