PREPARATION

1. Clean the artichokes by removing the outer leaves and the tips then, chop finely and put them in a little water acidulated with lemon juice.

2. In a saucepan, sauté the finely chopped onion and crushed garlic clove together with a little olive oil; When the onion will be golden, remove the garlic and add the chopped artichokes and olives, pitted and cut into small pieces; season with salt and pepper and drizzle with a little hot water and cook over medium heat for about 15 minutes.

3. After this time, turn off the heat and let cool.

4. Pour a little olive oil in a dish and settle over a slice of chicken breast then settle on a slice of smoked provola cheese, a pile of artichokes and olives then sprinkle with chopped parsley and grated cheese and roll the slices on themselves stopping them with some toothpicks to make so that it does not spill the filling.

5. Repeat the same operation with the other slices of chicken breast then, grease with a little oil and sprinkle with a tablespoon of bread crumbs a baking sheet and then settle on the rolls and sprinkle with remaining breadcrumbs. Drizzle the rolls with olive oil, pour on the bottom of the pan the white wine in which you will put on a half cube of vegetable broth nut.

6. Place the pan in a preheated oven at 180 ° C and cook for about 25 minutes.

7. Serve sprinkled with their cooking sauce.