Artichoke and chicken sauté

Ingredients

• 16 small artichokes
• 1/4 cup of olive oil
• 4 chicken breasts (skinned, boned and cut into chunks)
• 2 red onions (sliced thick)
• 4 cloves of garlic (finely chopped)
• 1 tbsp chopped fresh basil (1/2 tsp dried basil)
• 1 tbsp chopped fresh rosemary (1/2 tsp dried rosemary)
• 1/2 cup chicken broth
• 1 lb fettuccine cooked and drained

Instructions

To clean artichokes, remove tough outer leaves, cut the stems and trim the tops (just enough to remove the pointy ends). Artichokes oxidize quickly; to prevent them from turning black, place the clean artichokes in a bowl of cold water and the juice of 1 lemon.

Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.