Serves 4

Ingredients
2 artichoke globes
half a lemon
80g Parmesan shavings
4 chicken breasts
100ml olive oil
2 tbsps rosemary
25g pine kernels, toasted

Method

Snap off the coarse, outside leaves of the artichokes. Using a stainless steel knife, gently remove all the green leaves, the cone of pointed violet leaves and finally the hairy choke.

Place 250ml water in a small bowl. Squeeze the lemon into the water, add the squeezed half lemon and immerse the artichokes in the mixture. Cover with cling film.

With a vegetable peeler, shave the Parmesan on to a plate, brush the chicken escalope with olive oil and rosemary, season with salt and pepper, then chargrill on a hot cast iron ridged grill pan. It will take only a few minutes to cook the chicken.

To serve, drain the artichokes, pat dry, slice finely and arrange on four plates. Place the grilled chicken on top of the artichokes. Sprinkle with the shaved Parmesan and parsley and grind over some black pepper. Drizzle with olive oil and scatter the pine kernels.

Joe Vella is an Executive chef, Hilton Malta.