Chicken & Artichokes

This is a great dish leftover too!

Large covered flat deep pan (I use an *everything pan*)
4 - 10 chicken thighs, or you can use any piece, with out without bones, depending on size of pan
2-6 cans of artichokes, or frozen, 1-4 packages, depending on taste, and size of pan
3-8 lemons
olive oil
salt and pepper to taste

I have a large pan, and make a lot. First take the chicken pieces and a few at a time, brown them in the oil. Do not cook, just brown, removing to another plate and putting in another batch. Salt and pepper chicken to taste.

While chicken is browning, wash lemons, and slice as thinly as you can with the skin on. Discard seeds, Set lemons aside. Open cans or defrosted cartons of artichokes and drain.

After all chicken has been browned, return chicken to same pan with drippings. Make a layer of lemon slices on top. Make a layer of artichokes on top of that. Make another layer of lemon slices on top of that. Cover, cook on low for 1 hour and try not to open the top. It will have a lot of lemony juice and fall apart chicken. I serve this over rice, brown rice or noodles. Other veggies can be substituted but they have to be in large enough pieces and thick enough to handle to hour of cooking. I have added, for example, frozen veggies. The more lemon, the better the chicken. It can be made ahead and reheated as well.