Ingredients

• 200 g boiled cannellini beans
• 4 half breasts of chicken with the wing
• 16 dried apricots
• 4 artichokes
• lemon
• mint
• extra virgin olive oil
• salt

Peel the artichokes, divide them in half lengthwise and blanch them for 4-5 minutes in salted water and slightly acidulated with lemon juice. Drain and dry them with kitchen paper.
Slit the flesh of each half chicken breast and fill it with 3-4 apricots. Place them in a baking dish, grease them with oil, add the artichokes, sprinkle with a little water and salt. Bake at 220 ° C for 15-18 minutes.
season cannellini beans with oil, mint leaves and salt. Distribute them on the plates, take the half-breasts and the artichokes and serve immediately.

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