Artichoke bottoms and chicken curry for a starter or a main course depending on the quantities! 

We will choose artichoke bottoms frozen raw or already cooked in a box. You can replace the parsley with cilantro. You can spice this recipe more or less according to your taste, but be careful not to mask the taste of the artichoke.

For 4 persons:

• 6 artichoke hearts 
• 200g chicken or turkey 
• 1 onion 
• 20 cl of coconut milk 
• 1 teaspoon of curry 
• 1 tablespoon chopped fresh parsley (or cilantro) 
• 1 tablespoon olive oil 
• Salt pepper

If you have opted for frozen artichoke bottoms, immerse them in boiling water while still frozen and cook them for 12 minutes. Drain and reserve. 

For canned artichoke bottoms, they are generally already cooked, drain them and set them aside. 

Preheat the oven to 180° (th 6-7). 

Peel and chop the onion. Brown it in a sauté pan in a tablespoon of olive oil. 

Cut the chicken breast into small cubes and add them to the onion. Cook for a few minutes. 

Add the teaspoon of curry. 

Pour the coconut milk, mix well, add salt and pepper and continue cooking for 8 minutes. 

Add chopped fresh parsley (or cilantro). 

Divide the mixture into the artichoke bottoms (with this quantity you can prepare up to 6 bottoms). 

Bake  for ten minutes. 

Artichoke bottoms with chicken curry are ready when the curry is golden. Serve hot.