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Burritos with chicken, artichoke and anchovy tart tomatoes

Opplà! Here I am for 4:

10 cherry tomatoes 4 artichokes 10

olives 2 cloves garlic extra virgin olive oil dressed

• a handful of chopped parsley
• 1 / 2 cup dry white wine
• 1 / 2 cup of broth
• 8 Chicken Thigh disossaste
• few tablespoons of grated parmesan
• few slices of ham
• a sprig of rosemary salt
• pepper
Beat the meat to straighten it well, salt and pepper cospargente grain. Place a slice of ham on each Thigh and tied to a bundle with string kitchen. Insert a sprig of rosemary in each bundle. Clean the artichokes by removing the tough outer leaves and cut the tips and divide into 8 wedges each artichoke.
Put the artichokes in hand to hand, why do not blacken in water acidulated with the juice of 1 / 2 lemon.
• Put in a pan large enough oil, fry the dumplings over high heat on both sides. Add the wine and let evaporate. Remove the meat from the pan and all'intingolo that has formed, add the drained artichokes, garlic cloves lightly crushed, divided into four tomatoes and olives.
• salt and let simmer a few minutes. United again the meat, pour in half a cup of broth, cover and cook slowly for about 25-30 min. When cooked, let it restrict the sauce, sprinkle with chopped parsley, season with salt and pepper and serve.

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