Recipe: Pollo ai Carciofi (chicken, baby artichokes, pancetta, and white wine)

POLLO AI CARCIOFI

20 BABY artichokes, cleaned and acidulated
1 whole boneless, skinless chicken breast
2 oz. pancetta, minced
1/4 cup olive oil
1 large onion, chopped
1 glass white wine
chopped Italian parsley
salt to taste
ground black pepper to taste
fresh bread crumbs
parmesan to taste

Cut the baby artichokes in fours. Place in a pan of water, lemon juice and salt.

Cut the chicken breast into 2-inch strips and set aside.

In a skillet, saute the pancetta in the olive oil.

Add the onions when the pancetta is crispy and saute until the onions are golden.

At this point, add the artichokes and cook for about 5 minutes.

Add the chicken and cook for an additional 3 minutes, then add the white wine, parsley and salt and cook for an additional 3 minutes. When chicken is cooked, the dish is ready. Add the pepper, more chopped parsley, bread crumbs, and sprinkle with parmesan.

Source: Dara Bunjon