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