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1
Prepare the bits first.
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2
Prepare/cook the spinach according to directions, then leave to drain VERY well in a sieve.
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3
Open the cans of artichokes, and let drain upside down.
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4
Peel the foil off the cheese wedges, and mash the cheese roughly with the Tabasco and a pinch of sea salt.
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5
Heat oven to 350 deg F or 180 deg Celsius.
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6
Open up the dough, pinch together, and cut 4 squares, each about 4 1/2 x 4 1/2 inches (about 11cm x 11cm).
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7
Grease an oven tin lightly, brush each square with beaten egg, and bake until puffed and golden, about 20 minutes.
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8
Do watch it, as it could be done in less time depending on the dough and your oven!
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9
This can be done even the day ahead, just keep them airtight at room temp.
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10
).
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11
Sprinkle the flour thickly on a working surface and over the chicken breasts, then beat them with a mallet until quite thin, being careful not to let them break up.
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12
(Use any utensil like the bottom of a bottle, to flatten the breasts).
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13
Keep flattened breasts at hand, covered with a towel.
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14
I did everything more or less at the same time, and I fried the breasts while the pastry was baking.
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15
Use fairly high heat, and heat oil to hot before adding the breasts.
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16
Fry until light brown on both sides, and remove to a dish.
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17
(Don't overcook).
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18
That worked beautifully, as both the pastry and breasts were done within 15 - 20 minutes.
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19
Slice a thin bit off the artichoke bottoms so they'll stand up.
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20
With a knife point, remove the soft inner heart very carefully, so you have a small hollow within the outside leaves.
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21
Stand in a flat dish for ease.
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22
Mix the spinach, cream, nutmeg and a pinch of salt and pepper in a bowl.
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23
Using a small teaspoon, fill the 8 hollows of the artichokes (you'll have a little filling left over, depending on size of artichokes).
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24
Wrap a strip of ham round each artichoke.
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25
Parma or Black Forest easily sticks and won't fall off.
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26
Put a pastry square on 4 plates.
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27
Spread the cheese mash over the chicken breasts, and put 1 breast on each of the pastry squares.
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28
Top each breast with two of the filled, wrapped artichokes.
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29
At this stage the prepared plates can wait a while and cool down.
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30
To serve, simply heat in a warm oven (180 deg F or about 90 deg C) for about 40 mins or until warm.
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31
They don't need a covering and will not spoil, and the dish need not be piping hot.
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32
To serve, garnish with your choice from the list given.
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33
Good with chilled dry white wine.
