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Lemon Chicken and Artichokes with Dill Sauce
- 2 lemons, halved
- 8 large artichokes
- 2/3 cup dry white wine
- 1/2 cup fresh lemon juice
- 1/3 cup olive oil
- 12 garlic cloves, minced
- 2 chickens (each about 3 3/4 pounds), giblets removed, each cut into 8 pieces
- 3 large egg yolks
- 2 tablespoons chopped fresh dill
Directions:View on Bon Appetit
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