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| 1/4 x ca. 450 g | Mushroom thinly sliced |
| 1 klein | onion finely chopped |
| 1 | Cloves garlic finely chopped |
| 3 x ca. 450 g | Chicken pieces |
| 2 Esslöffel | flour |
| 1 1/2 Teelöffel | salt |
| 1/2 Esslöffel | paprika |
| 1/4 Teelöffel | Dried rosemary; crumbled |
| 1/8 Teelöffel | white pepper |
| 1/2 Tasse | chicken broth |
| 1/4 Tasse | sherry dry |
| 1 Dose | (14 Oz) artichoke hearts; drained |
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Soak top and bottom of clay cooker in water about 15 minutes; drain. Place mushrooms, onion and garlic in cooker. Coat chicken pieces with mixture of flour, salt, paprika, rosemary and pepper. Arrange chicken pieces, skin side up, in even layer over vegetables. Pour in chicken broth and sherry. . Place covered cooker in cold oven. Set oven at 425 degrees. Bake just until chicken is tender, about 1 hour. Gently stir in artichoke hearts. Bake covered until artichokes are hot, about 10 minutes.. Remove cover; bake until chicken is crisp and brown, 5 to 10 minutes.
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