Makes 4 servings
1/4 cup olive oil, divided
2 tablespoons butter, plus 1 teaspoon cold butter cut into small pieces, divided
2 cloves garlic, mashed or pressed through a garlic press
4 chicken legs with thighs attached (about 12 ounces each)
Salt
3 Meyer lemons, divided
8 baby artichokes
1/2 cup heavy whipping cream
1/2 cup flour
1/3 cup chicken broth
3 tablespoons white wine
Chervil leaves for garnish
1. Heat the oven to 375 degrees. Place 2 tablespoons of the olive oil and 1 tablespoon of the butter with the garlic in a small saucepan. Heat over low heat until the butter is melted. Cook for about a minute more until the garlic is fragrant, then remove from the heat.
2. Wash the chicken under cold water and pat dry with paper towels. Brush the chicken with the garlic mixture. Season each chicken leg with one-fourth teaspoon salt and allow to stand at room temperature while you prepare the lemons and artichokes for frying.
3. Fill a large bowl with cold water and halve one of the lemons, squeezing the juice from one half into the water. Trim the artichokes down to the hearts: Using a sharp knife, cut away the tough outer leaves until you see only light green at the base. Cut away about the top half-inch of the artichoke tip. Trim the end of the stem, then peel the stem and base of the artichoke; there should be no dark green tough spots left, only pale green and ivory. Place the peeled artichokes into the bowl of lemon water.
4. When all of the artichokes are trimmed, slice them lengthwise, no thicker than one-fourth inch, using a mandoline or working by hand with a sharp knife. As you slice them, return them to the bowl of lemon water.
5. Using a mandoline or a sharp knife, slice two of the lemons crosswise into slices no thicker than one-fourth of an inch. Set aside.
6. Drain the artichokes well and pat them dry. Place the cream and flour into separate medium bowls, and one by one dip the artichoke and lemon slices into the cream. Let any excess cream drain off, then dip the slices into the flour to coat, shaking off any excess flour. Set them on a wire rack until you are ready to fry them.
