b'YOU WILL NEEDFOR THE BRAISED ARTICHOKES: FOR THE CHICKEN CUTLETS:6 tablespoons olive oil6 boneless, skinless chicken breasts1 medium white onion, thinly sliced teaspoon salt8 garlic cloves, thickly sliced teaspoon pepperteaspoon red pepper flakes3 eggs, lightly beaten teaspoon dried thyme2 cups Italian-style breadcrumbs6 fresh artichokes, peeled and cut in quarterscup olive oil, divided into two(See Chefs Tip.) equal portions cup lemon juice 1 cup white wine 2 cups chicken stock or vegetable stock 2 tablespoons chopped fresh parsleySalt and pepper to taste'