Artichokes chicken Jerusalem

Ingredients:

• 16 to 20 California baby artichokes, trimmed to edible stage
• 1-1/2 pounds chicken breasts, boned, skinned and sliced (about 1/4-in thick - across grain)
• Salt and pepper
• 2 tablespoons vegetable oil
• 3/4 cup sliced celery
• 1/2 cup sliced mushrooms
• 1/2 cup EACH dry white wine and heavy cream
• 1/4 teaspoon EACH dried rosemary and oregano, crushed
• Hot cooked rice

Preparation: Bend back the outer green leaves and snap them off at the base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow. Using a stainless steel knife to minimize discoloration, cut the top cone of leaves at the point where the yellow color meets the green. (Green will be fibrous.) Cut the stem level with the base and trim any remaining green from the base of the artichoke.

Boil or steam artichokes about 10 minutes or until barely tender. Cool and halve. Season chicken with salt and pepper. Sauti in oil over medium heat about 3 minutes. Add celery, mushrooms and artichokes; Sauti 3 to 5 minutes. Add wine, cream and seasonings; simmer about 5 minutes or until liquid is reduced by half. Season to taste with salt and pepper. Serve over hot rice. Makes 4 servings.