2 chicken breasts
2 artichokes whole or 1 can
2 tbsp chopped parsley (or dried)
½ cup white wine
½ chicken stock
salt and pepper to taste
Artichokes: Fill a large pot with water. Juice two lemons into the pot and place on high. Bring the water to a rolling boil. Cut the spiny tips of the artichoke off, and cut the stem so that it reveals a fresh green bottom. Turn the fire down to medium and place the artichoke in for 45 minutes to an hour.
When it is done the leaves should come off easily. Place in cold water to stop the cooking process. Once it is cold, peel off the leaves, remove the choke, and chop into nice pieces for later use with the chicken.
Chicken: Clean the chicken of fat, then pound the chicken with a mallet to tenderize the chicken. Add a little salt and pepper to the meat, then in a sauté pan, add oil. Once it is hot add the chicken (presentation side down) and cook for 3 to 4 minutes, then add the artichokes. Off the flame, add wine and reduce back on the flame (on low). Next, add chicken stock, lemon juice (from 1 lemon), and parsley. Reduce by half and finish by adding salt and pepper to taste.