Boil the potatoes and artichokes. Remove the choke from the artichoke and mash remainder with the potato, lemon juice and salt and pepper.

Boil the garlic and once cooled chop finely with parsley. Stuff this underneath the skin of the chicken and pan fry with olive oil until golden brown. Deglaze the pan with the wine.

Serve on top of artichoke mash and top with the pan juices.