1. Snip off the pointy ends of the leaves, cut off the very top of each artichoke and remove all beard (fuzz).
2. To keep the artichokes from browning, place in water with a splash of lemon juice or vinegar. Set aside.
3. Heat oil in frying pan on medium high heat. Salt chicken on both sides and place in the hot pan, outside of breast facing down. Brown for approximately 10 minutes.
4. After draining all excess water from the artichokes, finely slice lengthwise and add to frying pan.
5. Turn chicken and beside it add lemon juice, parsley, rosemary and garlic. Mix well.
6. Add water/stock to the pan. Cover, let simmer until most of the juices have evaporated, approximately 12-15 minutes, depending on the size of chicken breast.
7. Serve with steamed brown rice or whole grain of choice.
Serves 4
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Directions
1. Snip off the pointy ends of the leaves, cut off the very top of each artichoke and remove all beard (fuzz).
2. To keep the artichokes from browning, place in water with a splash of lemon juice or vinegar. Set aside.
3. Heat oil in frying pan on medium high heat. Salt chicken on both sides and place in the hot pan, outside of breast facing down. Brown for approximately 10 minutes.
4. After draining all excess water from the artichokes, finely slice lengthwise and add to frying pan.
5. Turn chicken and beside it add lemon juice, parsley, rosemary and garlic. Mix well.
6. Add water/stock to the pan. Cover, let simmer until most of the juices have evaporated, approximately 12-15 minutes, depending on the size of chicken breast.
7. Serve with steamed brown rice or whole grain of choice.
Serves 4
