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Preheat the oven to 325°F.
Sprinkle chicken on all sides with 1 teaspoon salt.
Heat oil in a large skillet over medium-high heat.
Add chicken and brown on all sides, turning pieces occasionally.
Transfer pieces to a roasting pan. Discard excess fat from skillet, then add garlic and cook, stirring, until lightly browned.
Add wine to the pan and reduce slightly, scraping bottom of pan to release any browned bits.
Pour wine over the chicken.
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.