Artichoke with Chicken and White Sauce

Ingredients

• Pieces of boneless chicken breasts
• Fresh or frozen artichokes, cleaned and trimmed of leaves
• 2 tablespoons butter
• 2 tablespoons flour
• Chicken stock
• 1 tablespoon milk powder
• A pinch of nutmeg
• 1 teaspoon white spice
• Salt

Method

1. Boil the chicken after washing it well. Add all the aromatics — cinnamon sticks, cardamom pods, onion and bay leaves — to the chicken's boiling water.
2. When the chicken is cooked, shred it into small pieces.
3. Cut the artichokes into medium pieces, boil them for about 5 minutes, then place them in a colander and toss them with oil until they brown. In a pot over the heat, put butter and flour to prepare the white sauce similar to béchamel. Add the chicken broth with the butter and flour, then powdered milk — the mixture should remain loose and not thick, while taking care not to make it runny...
   Timers: 5 min
4. When the mixture thickens, add a grating of nutmeg, white pepper and salt. When it comes to a boil, add the chicken and the artichoke pieces and let them simmer for about 12 minutes over low heat. Serve the artichoke with chicken and white sauce with plain basmati rice.
   Timers: 12 min