Pollo al Ajillo (Garlic Chicken) vs Carciofi alla Romana (Roman-Style Artichokes)

Both dishes braise in olive oil and white wine with garlic and parsley, yet they land in very different places. Pollo al Ajillo leans on a generous 15-20 unpeeled garlic cloves, sautéed until golden after the chicken thighs are seared deep brown, then simmered with broth and bay leaf into a rich, reduced sauce, with parsley added only at the end. Carciofi alla Romana uses just a few crushed cloves and cooks chopped parsley and mint right in the oil-wine liquid, braising the artichokes until meltingly tender and herb-scented.