2 med. artichokes
Lemon juice
4 tbsp. butter
2 tbsp. water
2 chicken breasts, skinned, boned and cut into 1/2 inch strips
1/2 tsp. dried basil leaves, crushed
Salt and pepper to taste
1/2 lemon
Parmesan cheese, freshly grated

Remove petals from artichokes until pale green petals are reaches. Cut off top 2 inches of leaves, and cut dark green layer from artichoke bottoms and stems. Rub all surfaces with lemon juice. Quarter artichokes. Remove inner leaves and chokes (the inner thistle), then cut artichokes into thin lengthwise slices. Saute in 2 tbsp. butter. Add water and cook, covered, over medium heat for about 5 minutes or until water has evaporated and artichokes are tender.

Increase heat and add 2 tbsp. butter, chicken breasts, crushed basil leaves, and salt and pepper to taste. Cook three to four minutes or until chicken is cooked through. Squeeze juice of 1/2 lemon over artichoke chicken mix and serve with grated Parmesan cheese. Makes two to three servings.