In a food processor, add artichokes, ¾ cup roasted pistachios, sundried tomatoes, garlic, 2-3 tablespoons olive oil, lemon juice, white wine vinegar, basil, salt, and pepper. Pulse well, but be sure to leave some chunks in for texture!
Season the chicken thighs with 1-2 tablespoons olive oil, sea salt, pepper, smoked paprika, and baking powder. Massage well, making sure you get all sides of the chicken. Let sit for 30 minutes to 2 hours so that the chicken really soaks up the flavors.
Preheat the oven to 425°F. Place chicken in a single layer on a large, oven-safe skillet (cast iron or similar).
Top the chicken with about a tablespoon of the pistachio mixture. Make sure you cover it well! You can go slightly thicker with the coating if you’d like.
Transfer to the oven and bake for 35-40 minutes.
Remove the chicken from the oven and top with more crushed pistachios, fresh basil, and chili flakes. Serve and enjoy!
