Servings: Makes 8 servings
Preheat oven to 400°F. Bend back outer artichoke layers from around base and snap off until you reach pale yellow petals. Lay artichoke on its side and cut off stem, level with bottom of artichoke. Cut 1 inch off top of artichoke, then cut into quarters. Using a paring knife, carefully remove the artichoke heart's fuzzy part. Rub all cut surfaces with lemon half. Repeat with remaining artichokes and lemon. Toss artichokes with oil, salt, and pepper; spread in a single layer on baking pan. Roast until knife inserted in artichoke comes out easily, about 40 minutes, stirring once halfway through. Set aside.
Meanwhile, in food processor, pulse the tomatoes, onion, white wine, basil leaves, garlic, sea salt and ground pepper, leaving mixture thick and chunky. Set aside.
In large bowl, combine thyme, oregano, rosemary, salt, and pepper. On waxed paper, combine flour and 1/3 cup Parmesan, set aside. Place a chicken breast half between two sheets of plastic wrap or parchment paper. With flat side of meat mallet, pound chicken to about 1/2-inch thick. Transfer to bowl with herbs. Coat chicken with herb mixture, then with flour mixture, shaking off excess.
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add as many chicken breast halves as will comfortably fit. Cook until golden brown, about 4 minutes per side. Transfer chicken to shallow baking dish; you probably will need two baking dishes. Repeat with remaining oil and chicken. Add wine to the skillet; boil 30 seconds, scraping up browned bits from bottom of pan. Set aside.
Spoon 1 cup tomato sauce over chicken in each baking dish. Top each baking dish with half of the artichokes. Divide remaining sauce and wine mixture over artichokes and chicken. Sprinkle tops evenly with 1/4 cup Parmesan. Bake until sauce is hot and cheese has melted, about 10 minutes.
From the Spring 2004 issue of O, The Oprah Magazine
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