Ingredients

2 artichole globes

Half a lemon

80 grparmeasan shavings

4 chicken breasts

100ml olive oil

2 tablespoons rosemary .

2 pine kennelys toasted

Method

Snap the coarse , outside leaves of the artickole . 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 archikoves in the mixture .   Cover with cling film

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

To serve drain the artichoves, pat dry, slice finely and arrange to four of the artichoves .  Sprinkle with shaved and parsley and grind over some black pepper . 

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