Starting with canned artichokes hearts rather than fresh artichokes saves a tremendous amount of prep time. Serve this dish as is or use the chicken and artichokes as a sandwich filling.

[Credit: ©]
Credit: ©

Preparation time: 15 minutes

Cooking time: 30 minutes

Yield: 4 servings

2 cloves garlic, minced, plus 2 cloves garlic, peeled and crushed

2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley

1 medium tomato, diced

Two 8-ounce cans artichoke hearts, drained

Salt and pepper to taste

1⁄4 cup olive oil

1-1⁄2 pounds chicken cutlets, pounded (4 cutlets)

1⁄4 cup flour

Juice of 1 lemon (about 3 tablespoons)

1 cup white wine

  1. Preheat the oven to 375 degrees.

  2. In a medium bowl, combine the minced garlic, parsley, tomato, and artichoke hearts. Season with salt and pepper. Mix. Set aside.

  3. In a large oven-safe skillet, heat the olive oil and crushed garlic over medium heat. Cook until the garlic just starts to brown, 2 to 3 minutes.

  4. Season the chicken cutlets with salt and pepper and lightly dust them with flour.

  5. Place them in the skillet and cook until lightly browned on one side, 2 to 3 minutes.

    [Credit: ©]
    Credit: ©

    Turn the cutlets over and cook for another 2 minutes. Then drain any fat from the pan. Add the lemon juice and wine and continue cooking until the liquid has reduced by three-fourths, about 5 minutes.

  6. Stir in the artichoke mixture and cook for 3 to 4 minutes.

    Adjust the seasoning with salt and pepper. Cover the skillet and transfer it to the oven. Cook for 10 minutes. Serve the cutlets.