The garlic, squeezed from its hull and spread onto grilled crisp slices of rough country bread as one eats the chicken, will be appreciated by all who do not share the mental antigarlic quirk; if the bread can be grilled over hot coals, the light smoky flavor will be found to marry particularly well with the garlic purée.

For variety’s sake, turn, quarter, and choke 3 or 4 tender young artichokes, coating them immediately in the recipe’s olive oil before mixing all the ingredients together.