b'SERVES 6 FOR THE BRAISED ARTICHOKES:6 tablespoons olive oil 1 medium white onion,thinly slicedCHEFS TIP8 garlic cloves, thickly slicedHOW TO PEEL AND QUARTER A FRESH ARTICHOKE: teaspoonredpepperflakes Squeeze the juice of a lemon into a large bowl of cold water. Rub your handsteaspoon dried thymewith the lemon peel to prevent your skin from being stained. Pull back the first 6 fresh artichokes, peeled and cut five layers of the tough outer leaves of the artichoke by bending them back, in quarters (See Chefs Tip.) one at a time, until they snap off. Turn the artichoke upside down and hold itcup lemon juicelike an ice-cream cone, being careful of the thorns. Using a sharp paring knife, 1 cup white winecut away the dark green peel at the bottom of the artichoke, which is now 2 cups chicken stock or facing you. This section is at mostinch thick. To peel it, use the same vegetable stockcircular, clockwise motion you would if you were peeling an apple. 2 tablespoons chopped freshparsleyNow lets get rid of the top parts of the tender leaves, which hold the spiny Salt and pepper to tastethorns. Holding the artichoke flat on a wooden cutting board and using the point of a sharp chefs knife, cut a hole across the width of each leaf, about FOR THE CHICKEN CUTLETS: 2 to 2 inches from the bottom of the leaf. This will facilitate slicing off the 6 boneless, skinless chicken thorny parts of the leaves; the skin of an artichoke is very resilient, and even breasts with a sharp knife, sometimes it is difficult to cut across in a single motion.teaspoon salt We are almost there. Placing the blade of the chefs knife into the holes,teaspoon pepperslice off the tops of the leaves and then cut the artichoke in quarters. 3 eggs, lightly beaten2 cups Italian-style breadcrumbs cup olive oil, divided intotwo equal portions'