Chicken Fricassée with Artichokes

Typically, a fricassée falls somewhere between a sauté and a stew. Made by first browning chicken and then simmering it slowly in a fragrant mixture of Preserved Artichokes, wine, capers, lemon, sage, and olive oil, our version is perfect for a chilly evening. We love making our own artichokes for it in the spring, when they arrive at the market in Beaune, but feel free to substitute high-quality oil-packed artichokes from your local Italian special