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1
Put the mushrooms in a small bowl with the water to cover and let sit for 30 minutes.
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2
Cut the chicken breasts in half and remove any pieces of fat.
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3
Pound the breasts flat with a mallet and cut them in half again.
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4
Sprinkle with thyme and set aside.
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5
Heat the butter and one tablespoon peanut or safflower oil in a large frying pan and lightly brown the chicken pieces on either side, a few at a time, without crowding the pan.
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6
Remove to a plate and keep warm.
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7
Add the shallots and garlic and soften.
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8
Drain the mushrooms, pouring their liquid through a sieve lined with paper towel.
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9
Reserve the liquid.
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10
Rinse the mushrooms under cold water and chop them coarse.
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11
Add the mushrooms with their liquid, the tomatoes and the wine to the skillet.
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12
Cover and simmer gently for 20 minutes.
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13
Meanwhile, trim the outer leaves and stalks from the artichoke hearts, making sure you have removed any tough leaves.
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14
Cut the tops off, leaving about an inch or so of artichoke.
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15
Slice the artichokes in thirds.
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16
As you trim them, place the artichokes in a bowl of cold water to which you have added the lemon juice to stop them from turning brown.
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17
Heat the remaining peanut or safflower oil and the olive oil in another skillet.
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18
Saute the artichokes until golden and drain on paper towels.
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19
Return the chicken breasts to the sauce and cook for five to 10 minutes or until they are cooked through.
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20
Place in a heated serving dish and sprinkle with the artichokes.
