1 chicken of about 1.2 kg
ham, cut into strips 100 g
a teaspoon of curry
extra virgin olive oil
the juice of ½ lemon
½ cup of vinegar
Cut the chicken into pieces, wash it under a jet of cold water and place in a large bowl. Cut the onion into thin slices, celery into slices (eliminating the filaments) and add to the chicken, sprinkle with curry and salt and drizzle with vinegar and a drizzle of olive oil, mixing well.
Put a non-stick pan to heat on the stove and when it is hot pour in the chicken seasoned and spicy and cook over high heat for about 10 minutes, then reduce the heat and continue cooking.
Meanwhile clean the artichokes by removing the leaves more to say, and the tips of the stalks, cut into slices and place them for 10 minutes in a bowl with water acidulated with lemon juice. After this time, rinse and drain them, then put them to fry in a pan with a little oil, stirring often. When they are crisp, pour with the gravy in the pan with the chicken and and mix well. Cut the ham into thin strips and add to the chicken also then continue cooking basting with a cup of hot water and a covered container until the water is completely evaporated.
Serve warm.Preparation time: 1 hours, 0 minutes, 0 seconds