You will need a small, sturdy lidded pot. My rice pot holds 2 quarts/liters.

Pour the rice into the pot. Pour the water over. The water should cover the rice to the depth of the first joint of your index finger.

My rice pot is clay, so I have to heat it gradually. I turn the heat to medium low, and slowly bring it to medium high. Once the water reaches a gentle boil, I put the lid on and turn the heat down to a simmer.

Keep an eye on the pot, as the water can sometimes boil over, a tendency checked by turning the heat down and lifting the pot lid (briefly!).

Rice is done when all the water is absorbed and you can see “pits” in the rice. If unsure, taste a small amount. If rice is not done, add a small amount of water and continue cooking. If done, keep lid on until serving time.

Fill a small saucepan about a quarter full of water. Add about a teaspoon of salt. Add a squeeze of fresh lemon (it’s okay if seeds get in there), or a couple teaspoons of bottled lemon juice, or a glug of wine. Turn heat on low while you prep the artichokes.

Break off the outer leaves until you reach the light green leaves. Now, using either a serrated knife or a very sharp chef’s knife, cut off the top quarter of the leaves, which are spiky and inedible.

Now, using a paring knife or vegetable peeler, trim any hard bits from the choke. If your artichokes have stems, pare off any stringy bits, revealing the softer inner portion. Don’t throw this bit away–it’s part of the heart, and it is delicious.

You can quarter the artichokes or leave them whole. Either way, toss them into the saucepan.

Once all the artichokes are in the pot, bring the heat to a gentle boil and cook for about 20 minutes. Test for doneness with a fork or knife; either should slip through the artichoke easily. Total cooking time depends on the size of the vegetable; small ones shouldn’t take longer than 30 minutes.

Drain artichokes in a colander, or if you’re lazy like me, move artichokes directly to plates and pat dry with paper towel. Season with fresh lemon, salt, pepper, and a little olive oil.

Artichokes can discolor knives and pots. If this happens to your cookware, clean it by shaking a little baking soda (bicarb if you’re in the UK) on a sponge to make a paste. Rub it on the discolored area. It should clean up nicely.

Bring the chicken to room temperature before cooking.

You will need a large saute pan. I used 10.5 inch/26 cm stainless steel pan to saute the chicken.

As discussed in the post, I sliced the chicken before cooking. You need not, but it will cook more quickly if you do. If not, you might give the thicker portions a few bashes with a meat mallet to ensure even cooking. Up to you.

Slice the chicken, or bash it. Or not. Wash your hands and the knife with hot soapy water. I’ll wait.

Place the frying pan on medium heat. Pour in the olive oil and white wine. Squeeze in lemon. If you’re me, try to fish seeds out. Do not burn yourself. Gordon Ramsay isn’t coming over to critique your cooking.

Toss in garlic.

Add the chicken. Don’t crowd the pan; better to cook in relays.

Season with salt, pepper, and sumac, if using.

Adjust heat to gentle burble. Cook about 4-5 minutes a side: you will see the chicken cook. Flip. Season second side.

Some bits may require more cooking than others; you may want to move the pan or pieces of chicken around. Total cooking time, for me, was 8 minutes. Don’t overcook, but don’t undercook, either. Life is hard enough without getting sick from undercooked chicken.