b'SERVES 6 FOR THE BRAISED ARTICHOKES:6 tablespoons olive oil 1 medium white onion, Holding a quartered piece flat on the cutting board with the cut side facing thinly slicedyou, place the point of the knife behind the last row of the purple-colored 8 garlic cloves, thickly slicedleaves that encase the fuzzy center of the artichoke. With a slow and steady teaspoonredpepperflakes motion, cut out the core. Be careful not to slice off the tender flesh of theteaspoon dried thymeartichoke heart. Concentrate on the leaves, and cut them off at the base where 6 fresh artichokes, peeled and cut they are attached to the bottom of the artichoke. in quarters (See Chefs Tip.) cup lemon juiceRepeat with all the other artichokes. Place the quartered pieces in the bowl 1 cup white winewith the water and lemon juice until youre ready to use them.2 cups chicken stock orvegetable stock 2 tablespoons chopped fresh SUGGESTED WINE PAIRING: parsleyLA LUS ALBAROSSA Salt and pepper to taste FOR THE CHICKEN CUTLETS:6 boneless, skinless chickenbreasts teaspoon salt teaspoon pepper 3 eggs, lightly beaten2 cups Italian-style breadcrumbs cup olive oil, divided intotwo equal portionsstep-by-step'