• 6 young artichokes
• juice of 1 lemon
• 4 tablespoons olive oil
• salt
• freshly ground black pepper
• 6 chicken breasts, boned and split
• 2 teaspoons thyme
• 1 cup dry white wine

Cut the artichokes in half lengthwise, remove the tough outer leaves and the choke, and cut off the stems. Soak them in water and lemon juice for 30 minutes.

Heat the olive oil in a heavy skillet. Drain the artichokes and fry them over a medium flame for 30 minutes. Sprinkle with salt and pepper. Remove from heat and set aside in a covered dish.

Sprinkle the chicken breasts with thyme. Reheat the oil in which the artichokes were cooked and brown the chicken on all sides. Lower the flame and cook for 10 minutes. Add the artichokes and cook for 5 minutes.

Arrange the chicken in the center of a warm platter and surround it with the artichokes. Add the wine to the pan juices while scraping the bottom with a spatula, and cook over high heat for 1 minute. Pour this over the chicken and serve immediately.