Drain the fennel and add to the artichoke. Gently mix in the baby spinach, rocket or dandelion, and the herbs. Add the pickled walnuts, preserved lemon and fennel fronds to the salad. Season with ...

Make a pesto dipping sauce for your crusty bread ... Store: Transfer leftover spinach artichoke chicken and lemon sauce to an airtight container and refrigerate for 3-4 days.