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.