Chicken and Artichoke Broth

Remove the outer leaves of the artichokes and cut off the sharp leaf tips. Cut each artichoke into quarters, remove the choke and place the artichokes in a bowl of acidulated water (with lemon juice) to stop them going brown. Peel and roughly dice the potatoes. Peel and slice the onion. Peel and chop the garlic. Heat the olive oil and briefly sweat the onion and garlic. Add the drained artichokes and the potatoes and fry, stirring, for about 4 minutes. Stir in the chicken stock and bring to the boil. Pick the rosemary leaves from the stalks, chop roughly and add to the soup. Simmer gently over a low heat for about 15 minutes. Wash, dry and dice the chicken breasts and add to the soup. Cook very gently for about 8 minutes, or until the meat and vegetables are cooked. Finally add the olive oil and season to taste with salt and pepper.