For ➋2 fillets of chicken, skin off
salt & pepper
30 ml olive oil
4 strips of pancetta
8 halves of artichoke with stalks, tinned or in a jar
60 g unsalted butter
juice of ½ lemon
1 small bunch of Italian parsley
Parmigiano cheese
Season the chicken and brush with olive oil. Place in a sauté pan over a moderate heat until golden (3-5 m). Remove from the heat and place the chicken on an oven or grill tray. Put in a 200°C preheated oven for 20-25 m or until cooked through.
Lay the pancetta on a separate grill tray and place in the oven with the chicken until crispy, about 15 m. Remove and set aside on kitchen paper.
Heat the remaining oil in the pan used for the chicken and place back on the heat. Add the artichoke halves cook for 4-5 m until just softened. Add the butter and allow to brown over a high heat. When ready, drizzle over with the lemon juice and scatter with torn Italian parsley.
To serve, divide the artichoke between two plates with a breast of chicken. Trickle over any juices left in the pan. Garnish with a criss-cross of pancetta and shavings of Parmigiano.
