More Kitchen Creativity - Oh La La

Last weekend, I attended a lovely jazz garden party and brought a fabulous spinach-artichoke dish made with all organic ingredients - need I clarify this! Of course, there were artichokes left over and thus, I've been brainstorming what to do with them. Decided to make a chicken dish with a lemon-garlic sauce. Check this out! Saute chicken tenders until browned. Add halved artichokes. Make a lemon sauce with 2 Tbl organic lemon juice, 1/4-1/3 cup water, 1/8 tsp garlic powder and heaping tsp cornstarch. Mix well and pour over the cooked chicken/artichoke mixture. Remove from heat and coat well. Dice a few sundried tomatoes and top with a few pepita seeds. Shred sweet potato and bake on oil-coated sheet at 425 to cook. Serve with any leftover veggie - I had some oven-roasted yellow peppers. Mange!