Enjoy your first gobbler of the year with a spring-inspired side.
– 11⁄2 lb. wild turkey breast, cut into 1⁄2-inch slices
– 16 baby artichokes
– 3 Tbsp. freshly squeezed lemon juice, plus the juice of one lemon
– About 1 cup all-purpose flour
– 1⁄4 cup plus 2 Tbsp. olive oil
– 3 Tbsp. unsalted butter, divided
– 1 cup chicken stock
– 3 cloves garlic, minced
– 1 tsp. crushed red pepper flakes
– Salt and freshly ground pepper, to taste**
 Prepare the artichokes: In a large nonreactive bowl, make an ice-water bath and add the juice of one lemon. Peel and discard the outer leaves of each artichoke until you reach the tender center. Lop off the top and bottom with a chef’s knife, and quarter the artichoke lengthwise. (If there’s any fuzzy choke, scoop it out with a paring knife.) Add the artichoke quarters to the ice water, and proceed to the next one. Reserve these until ready to cook.
 Add the flour ****to a bowl and season with salt and pepper. Place a slice of turkey between two sheets of plastic wrap. With the flat side of a meat mallet, pound the meat until it is 1⁄8 to 1⁄4 inch thick. Dredge the turkey in the flour, shaking off the excess, and place on a wire rack while you repeat this process with the remaining slices.
 Preheat the oven to 200 degrees. In a large heavy skillet, heat 2 Tbsp. olive oil and 2 Tbsp. butter over medium-high heat. Add the scallops to the pan in batches and cook for about a minute and a half per side, or until golden brown. (Cut through one to check for doneness. A slight pinkness is O.K.) As the scallops are done, transfer them to a sheet pan and keep them warm in the oven.
 When all of the turkey is cooked, add 3 Tbsp. lemon juice and the chicken stock to the pan, and with a wooden spoon scrape up the brown bits on the bottom of the pan. Bring to a boil, and continue to cook until the liquid has reduced to a saucelike consistency. Remove from the heat and strain into a small saucepan.
 Drain the artichokes, and pat each one dry with paper towels. Heat the remaining 1⁄4 cup olive oil in a large saute pan over medium-high heat. When the oil is hot, add the artichokes to the pan and cook, stirring occasionally, until they are golden brown and tender, about 6 minutes. Add the garlic, crushed red pepper, and salt and pepper to taste, and continue to cook for another minute.
 Bring the sauce to a simmer over medium heat. Stir in the remaining tablespoon of butter.
 Divide the artichokes among four plates. Divide the scallops, too, and spoon the sauce over the turkey. Pass more sauce around the table, as desired. Serves 4.