- 1 whole chicken, cut into 8 serving pieces
- 1 3/4 teaspoon fine sea salt, divided
- 2 teaspoons extra-virgin olive oil
- 8 cloves garlic, peeled and halved
- 4 artichokes
- 3/4 cup white wine
- 1 1/4 cup cups farro
- 3 tablespoons chopped fresh dill
Cut off and discard the top 2/3 of each artichoke. Run a paring knife around base of each, removing tough leaves until you get to tender yellow-green ones. Use a teaspoon to scoop out and discard the small petals and hairy chokes at the center of each artichoke, exposing the heart. Peel the stems. Cut artichokes in quarters and nestle them around the chicken in the roasting pan.
Cover securely with foil and roast until chicken is cooked through and artichokes are very tender, about 45 minutes.
Meanwhile, bring 2 cups water and remaining 3/4 teaspoon salt to boil in a medium saucepan. Add farro, lower heat, cover the pan and simmer until farro is very tender and water is absorbed, about 35 minutes. Transfer to a platter. Place chicken and artichokes on top, ladle the liquid and garlic in the pan over the top and sprinkle with dill.
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