Ease of canned artichokes
Artichokes are, without a doubt, one of the more annoying vegetables to prepare and cook, and not to mention hyper-seasonal. But that doesn’t stop me from wanting to enjoy them year-round and at a moment’s notice.
This is why I have come to not only accept but truly love canned artichokes. It’s my opinion that cooking with and enjoying a canned or frozen vegetable doesn’t mean a person respects their food or ingredients any less than someone cooking with the fresh version. They are different ingredients used at different times, and there is a time and a place for both.
Canned or jarred artichokes are widely available, and boy, do they hit the spot. I am partial to the whole, unmarinated baby variety because they come trimmed and cooked, their leaves soft and feathery with fork-tender hearts.
The only thing about these otherwise-perfect little artichokes is that, unlike the marinated ones, they come in a slightly tangy but not especially seasoned brine. (Most simply have a little salt and some citric acid to prevent oxidation.)
So they need a little bit of help in the flavor department, as even a fresh artichoke does, but I see that as an opportunity to cook them in a skillet full of chicken fat and white wine.
While the specific parts of chicken are up for negotiation (I am partial to thighs), the bone-in, skinon part is not. You need the skin for its fat, which will render as the skin crisps, and which you can use to sear onions and those aforementioned artichoke hearts, and the bones, which add flavor and ensure against drying out.