3 boneless skinless chicken breasts
3 baby artichokes, trimmed and cooked
3 potatoes, washed and peeled, 1 inch cubes
2 tablespoons flour
3 tablespoons olive oil
1 tablespoon butter
1/2 cup dry white wine
2 cloves garlic
pinch of garlic powder
salt and pepper, to taste
lemon wedges

Artichokes are one of the most popular vegetables in Italy. Small baby artichokes are particularly prized since, after being trimmed, the whole leaf becomes edible. Small baby artichokes are usually smaller than the size of a nectarine. When cutting an artichoke, immediately rub it with lemon juice to prevent discoloration.

To prepare artichokes, first cut off a small slice from the bottom of the stem, then remove any tough outer leaves; simmering until tender in 1 quart water, juice of 1/2 lemon, 1 tsp. salt, 2 tablespoons butter and 2 tablespoons flour. This will help to prevent them from darkening (alternatively, citric acid or Fruit Fresh may be used).

When the artichokes are tender, cut into quarters and scoop out chokes.

Meanwhile, peel and steam the baby potatoes.

Season the chicken breasts lightly with salt and pepper, and a pinch of garlic powder. Dust with flour on both sides.

Heat the oil in a skillet with butter. Saute the chicken breasts with whole cloves of garlic (press the garlic into the oil when it softens using a fork to flavor the oil, but remove before it browns). Cook for about 3 minutes per side, turning to cook about 2 minutes on the second side, or as needed until chicken is done. Test for doneness by touching the chicken with a finger and pressing to see if it is still soft. If so, cook a little longer; if the breast springs back, remove from the pan and keep warm.

Add wine to the pan scraping up the brown bits with a silicone spatula. Over high heat, reduce to 1/2 the volume. Remove pan from stove and gradually stir in 2 tablespoons room temperature butter, a little at a time.

Pour this over the chicken and surround it with the quartered artichokes and baby potatoes.

Serve with lemon wedges.

3 Servings.

Variation: Serve over a bed of wide noodles tossed with buttered bread crumbs and minced fresh parsley. Omit potatoes.

Submitted by: CM