Ingredients (Serves 4)
4 bone-in, skin-on chicken thighs
4 fresh artichokes (or high-quality artichoke hearts)
Fresh thyme and rosemary
2 garlic cloves
1 lemon, sliced
Extra virgin olive oil
Sea salt and black pepper
Method
Marinate the chicken with olive oil, garlic, herbs, salt, and pepper.
Arrange in a roasting pan with cleaned artichokes and lemon slices.
Roast at 400°F (200°C) for 40–45 minutes, until golden and crispy.
Finish with a drizzle of fresh extra virgin olive oil before serving.
U.S. adaptation: If fresh artichokes are unavailable, high-quality jarred artichoke hearts work very well.
Why it works
Candegli Anfora’s structure, gentle tannic grip, herbal nuances, and mineral character pair beautifully with:
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roasted white meats
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aromatic Mediterranean herbs
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the delicate bitterness of artichokes
The wine’s depth perfectly complements the rich, oven-roasted flavors.