Ingredients

2 artichoke globes

half a lemon

80 gr parmeasan shavings

4 chicken breasts

100ml olive oil

2 tablespoons rosemary

2 pine kennels toasted

Method

Snap the coarse , outside leaves of the artichoke . using a stainless steel knife gently remove all the green leaves , the core of pointed violet leaves and finely 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 chicken escalope’s with salt and pepper , then chargill on hot cast iron ringed 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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