Seared and roasted chicken thighs with lemon, garlic and wine-simmered artichokes

Dry the chicken, air-chilled overnight or patted dry.

Heat the pan on high for about 10 minutes and sear the chicken thighs well for a caramelized flavour.

Clean the artichoke hearts without taking too much meat off the choke, dropping each into acidulated water as it is done since they oxidise fast.

Crush a little garlic and add it with lemon slices to the sizzling chicken; cook at 350 degrees for one hour.

Cook the artichokes with a quarter cup of chopped onion, two tablespoons of black peppercorns, enough white wine to cover, sliced lemon over the top and a pinch of salt; simmer about 20 minutes or until fork tender.

Garnish with raw scallions and lemon zest.