Once a year, everyone in Rome gets excited when the carciofo romanesco (or, artichoke) enters its peak season. Italians deep fry it whole, braise it with extra-virgin olive oil, or chop it up to top pizza. You, too, can join in on the celebrations by making this super-easy dinner. Cook artichokes in a sauté pan until they’re golden brown. Then, add chicken stock, parsley, lemon juice and butter to create an aromatic artichoke sauce perfect for dressing up plain chicken!