Roman-Style Chicken and Artichoke Salad

Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side until golden brown.

While the chicken cooks, prepare a large bowl of cold water. Cut one lemon in half and squeeze the juice into the water, then drop the squeezed lemon halves into the water as well.

To prepare the artichokes: cut off the top 1/3 of each artichoke and trim the stem, leaving about 1 inch. Remove the tough outer leaves until you reach the more tender, pale green leaves.

Cut each artichoke in half lengthwise. Using a small spoon, remove the fuzzy choke from the center of each half. Immediately place the prepared artichoke halves in the lemon water to prevent browning.

Once the chicken is seared, reduce heat to medium. Mince 3 garlic cloves and add to the pan. Cook for 30 seconds until fragrant.

Add the white wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Add the chicken broth, 1 sprig of rosemary, and 2 sprigs of thyme to the pan. Bring to a simmer.

Drain the artichoke halves and add them to the pan. Cover and simmer for 15-18 minutes, until the chicken is cooked through (internal temperature of 165°F) and the artichokes are tender when pierced with a knife.

Transfer the chicken and artichokes to a plate and let cool to room temperature, then refrigerate for at least 30 minutes to chill.

While the chicken and artichokes chill, prepare the dressing. In a small bowl, combine the juice from the remaining lemon (about 3 tablespoons), 4 tablespoons olive oil, red wine vinegar, and dijon mustard.

Mince the remaining garlic clove and add to the dressing. Strip the leaves from the remaining rosemary sprig and thyme sprigs, finely chop, and add to the dressing.

Finely chop the fresh parsley and mint leaves and add to the dressing. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until well combined.

Once chilled, slice the chicken into 1/2-inch strips. Cut the artichoke halves into quarters.

In a large bowl, place the arugula and toss with half of the dressing.

Arrange the dressed arugula on a serving platter or individual plates. Top with the sliced chicken and artichoke quarters.

Drizzle the remaining dressing over the chicken and artichokes. Serve immediately.