6 garlic cloves, thinly sliced
2 garlic cloves, finely chopped
2 large globe artichokes
1 lemon, juice only
4 tbsp fresh flatleaf parsley leaves
1 red bell pepper, cored, seeds removed, cut into 1cm/½in thick strips
1 green bell pepper, cored, seeds removed, cut into 1cm/½in thick strips
2 red bell peppers, cored, seeds removed, diced
2 small red onions, cut into quarters
1 small red onion, thinly sliced
2 bunches of spring onions, trimmed, thinly sliced
4 plum tomatoes, halved lengthwise
250ml/9fl oz chicken stock or water
sea salt and freshly ground black pepper
2 tsp piment d’Espelette (red chilli powder), available online or in specialty food stores
1 tsp piment d’Espelette
extra-virgin olive oil
5 tbsp extra-virgin olive oil
1½ tbsp sherry vinegar
250ml/9fl oz dry white sherry
1 chicken, weighing about 1.6kg/3lb 8oz, cut into 8 pieces
125g/4½oz fresh chorizo, cut into 5mm/¼in thick pieces