Ingredients
The following ingredients have 4 Servings
- 4 globe artichokes.
- 1 cup good-quality chicken stock, hot.
- 2 tbsp dry white wine.
- 4 sprigs thyme.
- 2 tbsp extra virgin olive oil.
- Juice of half a lemon.
- 4 eschalots, peeled and quartered.
- 4 cloves garlic, roughly chopped.
- 16 small black olives.
- Sea salt and freshly ground black pepper.
- 1 tbsp olive oil, extra.
- 4 single chicken breasts.
- Chopped parsley, for garnish.
Instruction
- <p>Preheat the oven to 180C.</p> <p>To prepare the artichokes: Cut the top third off each artichoke and remove 3-4 layers of woody leaves. Trim the stalk into a point. Cut into quarters lengthwise and rub any cut parts with lemon. Scoop out the hairy choke.</p> <p>Place the artichokes, stock, wine, thyme, olive oil, lemon juice, eschalots and garlic in a casserole dish, or divide evenly among four hotpots. Place in the oven for 15 minutes, or until the artichokes are tender. Add the olives and season to taste.</p> <p>Meanwhile, heat the olive oil in a frying pan and cook the chicken over medium heat until browned and cooked through (or char-grill the chicken). Season to taste.</p> <p>Slice the chicken thickly on the diagonal and lay over the artichoke mixture. Serve immediately sprinkled with parsley.</p>
