Ingredients

2 artichoke globes

Half a lemon

80gr Parmesan shavings

4 chiken breasts

100ml olive oil

2 tablespoons rosemary .

2 pine kennels toasted

method

Snap the course , outside leaves of the artichoke . using a stainless-steel knife gently remove all the green leaves , the core of pointed violet leaves and finelly the hairy choke

Place 250 ml water in a small bowl . squeeze the lemon into the water , add the squeezed half lemon and immerse the archives in the mixture .   Cover with cling film

With a vegetable peeler , shave the chiken esca lopes with salt and pepper , then chargill on hot cast iron ringed grill pan .   It will take only  a few minutes to cook the chiken .

To serve drain the artichokes , pat dry , slice finely and arrange to four of the artichokes .  Sprinkle with shaved and parsley and grind over some black pepper .  Drizzle with olive oil and scatter the pine kennels.

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