3 fresh artichoke hearts, washed, leaves & choke trimmed, quartered
1 c. water
Juice of 1 lemon
8 chicken breasts (4 whole), boned, (skinning opt.), washed, patted dry
Salt & black pepper to taste
2 tbsp. clarified butter or olive oil or to taste
20 sm. garlic cloves left whole, peeled, ends removed
4 carrots, peeled, ends removed, cut into 2-inch sticks
1 tbsp. plus 1 tsp. fresh thyme, washed, lightly chopped
2 tsp. dried thyme
3 tbsp. unsalted butter (opt.)
2 to 3 c. rice, cooked according to pkg. directions (opt.)
4 to 8 toasted bread rounds (opt.)
In a small saucepan, cook artichoke hearts in water and lemon juice 3 to 5 minutes or until tender. Drain and set aside. Sprinkle chicken breast slightly with salt and black pepper. Preheat oven to 350 degrees.
In a large skillet, sear chicken breasts in very hot clarified butter or olive oil until golden brown. Flip breasts, add garlic and sear other side. Add artichoke wedges and carrot sticks and sprinkle with fresh and dried thyme. Dot with butter if desired and sprinkle lightly with salt.
Bake in oven for 1/2 hour or until chicken juices run clear after pieces are pierced with a fork. Serve with rice and toasted bread rounds if desired. To fully enjoy, spread roasted garlic cloves on toasted bread round.