b'SERVES 6 FOR THE BRAISED ARTICHOKES:6 tablespoons olive oil 1 medium white onion,thinly slicedTO PREPARE THE BRAISED ARTICHOKES:8 garlic cloves, thickly slicedAdd the olive oil, onion, garlic, red pepper flakes and thyme to a wide teaspoonredpepperflakes saucepan or a 12-inch skillet. Cook for 5 minutes over medium heat,teaspoon dried thymestirring, until the onion and the garlic start to brown. 6 fresh artichokes, peeled and cutin quarters (See Chefs Tip.) Increase the heat to high; add the artichokes and cook, stirring well,cup lemon juicefor 3 to 5 minutes. 1 cup white wine 2 cups chicken stock or Add the lemon juice and then the wine, and cook for 3 to 5 minutes until vegetable stockreduced by half, stirring well to dislodge the brown bits at the bottom of 2 tablespoons chopped fresh the pan. parsley Salt and pepper to tasteAdd the chicken or vegetable stock, and bring to a boil. Add the parsley, stirring well, and reduce the heat to a simmer. Cover the pan, leaving the lid FOR THE CHICKEN CUTLETS: slightly ajar, and simmer for 25 to 30 minutes. 6 boneless, skinless chickenbreasts Taste for salt and pepper, and season to taste. Serve the braised artichokesteaspoon salt on top of the chicken cutlets, accompanied by plenty of fresh Italian breadteaspoon pepperto dip in the flavorful sauce. 3 eggs, lightly beaten2 cups Italian-style breadcrumbs cup olive oil, divided intotwo equal portions'