Dish It Girl Dina

In a bowl combine your lemon juice, olive oil, anchovy paste, garlic, smoked paprika, salt and pepper. Whisk until well combined. Pour half of the mixture into a Ziploc bag, reserve the rest. Add in your chicken and secure the bag. Then make sure to move the chicken around the bag to coat with the marinade. Set the chicken aside in the fridge to marinate for 2 hours.

Heat a grill to medium high. You can also use a grill pan, over a medium flame.

Cut your lemons in half and brush the cut sides with olive oil. Place the lemons cut side down on the grill, until they are heated through and have grill marks. This takes about 3-4 minutes you want to try not to move them until the end. Set them aside.

If you have pan that goes on the grill I would suggest using the pan to “grill” the marinated artichokes. Otherwise, use a saute or grill pan over your stove for this part. Grill the marinated artichoke halves cut side down over medium heat for 4-5 minutes, until they brown. Set aside.

Take the chicken out the refrigerator and Ziploc bag, discard marinade. Place on the preheated grill for about 5-6 minutes on each side. You do not want to force the chicken to flip over, wait until it ready. The internal temperature of the chicken should measure 165 degrees.

Place chicken on a platter that is lined with arugula, along with the artichokes. Squeeze some of the grilled lemon top. Add the chopped basil to leftover marinade, and whisk. Then spoon over top of the platter and serve.