Gourmet Stuffed Chicken

Cut the stalks from the artichokes, and then, using a small pointed sharp knife, cut away the outer, harder leaves, working around the heart. Cut off the tips 2/3 of the way off.

Cut the artichokes in two, lengthwise, and remove the choke. Place them upright, one at a time, in a large mixing bowl of iced water mixed with lemon juice.

Pour the white wine into a casserole dish with the olive oil, the juice of two lemons and 500 ml water.

Add the peppercorns, a pinch of salt and a bay leaf. Bring to the boil and add the artichokes along with the rice and cook over a low heat for 25 minutes.

Prepare the ballotines: Heat 2 tablespoons of oil in a pan and fry the onions for 10 minutes.

Meanwhile, flatten the chicken escalopes on the work surface. Put some diced foie gras on top of each escalope and top with a layer of onions. Roll up the escalopes, enclosing the ingredients. Seal them in cling film and tie the ends up with cooking twine.

In a pan of boiling water, poach the ballotines for 10 minutes. Drain them and remove the cling film.