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Rinse artichokes well. Cut off stem at base of artichoke. Cut 1 in. from the top. With scissors, snip tip end of each leaf. Remove outer leaves. Rub cut ends of leaves with lemon juice to help prevent browning.
For quarters, cut each artichoke into fourths and rub cut sides with lemon juice. With a spoon, remove and discard the center fuzzy choke.
Prepare the filling and chill. Roll half the pastry into a 12-in. x 9-in. rectangle. Cut large…
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Remove excess fat from chicken. Place chicken, vegetables and
seasonings in a stockpot and…
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