b'WHAT YOU NEED TO DO:Add the lemon juice and then the wine, and cook for 3 to 5 minutes until reduced by half, stirring well to dislodge the brown bits at the bottom of the pan.Add 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 slightly ajar, and simmer for 25 to 30 minutes. Taste for salt and pepper, and season to taste. Serve the braised artichokes on top of the chicken cutlets, accompanied by plenty of fresh Italian bread to dip in the flavorful sauce.'