4 persons

45 minutes

2 large chicken breast

200 gr mashed artichoke, Sud’n’Sol

200 gr grilled artichoke, Sud’n’Sol

300 gr Jerusalem artichoke

8 sprigs fresh lemon thyme

Sea salt and black pepper from the mill

Olive oil

Chermoula powder

Chicken stuffed with artichoke

Cut each fillet open lengthwise and fill with a heaping tablespoon of mashed artichoke, then fold back up.

Season the outside of the chicken with sea salt and chermoula powder.

Color on both sides in a pan with some olive oil and place in an oven at 180°C for about 10 minutes.

Peel the Jerusalem artichoke and cut into cubes of about 1 cm.

Bake this light brown & until crispy in a pan with a dash of olive oil and some sea salt.

Now add the grilled artichoke and season with some pepper and a little of the lemon thyme.

Cut each fillet in 2 and place one piece on each plate with some baking gravy.

Place the vegetable mix next to it.

Finish with a spoonful of mashed artichoke, a sprig of lemon thyme and some chermoula powder.


Sud’n’Sol artichoke

Chicken breast filled with marinated artichoke, chermoula, fennel seeds, lemon thyme and baked Jerusalem artichoke cubes with grilled artichoke.

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