Chicken Grilled with Citrus, Roasted Garlic, and Artichokes
Recipe   Difficulty LevelMediumHealth IndexHealthy Main
IngredientInterest Group    Large whole heads of garlic- 2,
outside papery husks removed  Olive oil  Fresh pepper- a few
grinds  Chickens- 4, (1 pound), boned except for wing, tips and
drumsticks  Virgin olive oil2 Tablespoon  Medium baby
artichokes- 12  Dry vermouth1 Cup (16 tbs)  Homemade vegetable
broth or low sodium vegetable broth made from bouillon cubes- 2
cups  Thyme leaves1 Tablespoon, chopped  Sea salt- a good pinch
(optional)  Sprigs fresh thyme or other herb- 4, for garnishing
1. Start by preheating the oven to 400°F. Prepare a charcoal,
wood, or gas grill or preheat the broiler 2. Take the artichokes
and clean it by removing the coarse outer leaves and trimming
off the stems and the coarse points of the leaves, cut in half
lengthwise and toss lemon juice to cover, continue by repeating
with the remaining artichokes  3. In an ovenproof dish, rub the
garlic with oil to coat it, plac