1 1/2 lemons
12 baby artichokes
6 cups water
2 tablespoons all purpose flour plus additional for dredging
2 teaspoons salt
1 bay leaf
2 tablespoons butter
1 tablespoon olive oil
1 chicken breast
3 chicken thighs
2 medium carrots, peeled, thinly sliced
2 large shallots, thinly sliced
2 tablespoons chopped fresh thyme, divided
1 garlic clove, minced
1/4 cup dry white wine
1/2 cup low-salt chicken broth
1/4 cup sour cream
Fill large bowl with
water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer
leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch
from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke
with lemon half; transfer to bowl with lemon water. Repeat with remaining
artichokes.
Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil
in large saucepan. Add artichoke halves and cook until just tender, about 5
minutes. Drain.
Melt butter with oil in heavy large deep skillet over medium heat. Cut chicken
into bite-sized chunks. Sprinkle chicken
with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken
until golden brown, about 4 minutes per side. Transfer chicken to plate. Add
carrots and shallots to skillet. Sprinkle with salt and pepper. Sauté until
vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic;
sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to
boil.
Return chicken to skillet, reduce heat to medium low, cover, and simmer 35
minutes. Whisk sour cream into sauce in skillet. Season with
salt and pepper.