Artichauts à la barigoule is a classic Provençal braise that combines fresh artichoke hearts with aromatic vegetables, herbs and white wine. In this recipe, we sear chicken thighs on the stovetop and while they finish cooking in the oven, we used canned artichokes to put together a simplified barigoule that serves as both a vegetable accompaniment and a flavorful sauce. For subtle lemony notes, we simmer strips of zest with the artichokes. A Y-style vegetable peeler is the best tool for removing zest in strips from the fruit, but try to take only the yellow peel, as the white pith underneath is bitter. Serve with warm crusty bread.