3-4 lbs. chicken parts
3 cloves garlic, chopped
2 tbsp. chopped onion
1/4 c. cider vinegar
Salt and pepper to taste
8 canned artichoke hearts
1/2 c. flour
1/2 c. olive oil for frying
1 tsp. crumbled rosemary
1/4 c. dry sherry
2 tbsp. butter

Coat chicken pieces with flour. Heat olive oil and brown pieces lightly. Add chopped garlic, onion, rosemary, vinegar and sherry. Salt and pepper to taste. Cover and simmer until the chicken is tender and the sauce begins to thicken. Add artichoke hearts and simmer another 10 minutes. Remove chicken and artichokes to a serving platter and keep warm.

Strain liquid from pan and return to pan. Heat to boiling. Add butter and remove from heat, immediately stir until butter melts and the sauce thickens slightly. Pour over chicken and artichokes and garnish with a fresh rosemary sprig or parsley. Serve with rice or pasta to 4.