Spring Chicken

I am revisiting artichokes today because I have just harvested some from the large clay pots in my vegetable garden. We planted these a few years ago and have had only a few artichokes produced, but this year they are plentiful. I also noticed that the sage we planted last year made it through the winter and is starting to grow again.

I gathered some of the smaller artichokes and a handful of sage leaves. After rinsing the artichokes, I sliced them in half and tossed them in a little olive oil. I love to roast chicken for an easy dinner so I arranged the sage and artichokes in a baking dish with some organic chicken legs, thighs and wings.

Salt and pepper the arrangement and I also put a little water in the pan. Roast at 375 degrees.

The crispy sage leaves and artichoke are a nice garnish and fun to nibble on.

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2 thoughts on “Spring Chicken

  1. Looks sensational and am longing for being back in California to wander a farmer’s market. I owe you a recipe! In the meantime keep these mind treats coming.

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