Take a saucepan big enough to hold the mushrooms whole, add the oil, garlic, thyme, bay leaf, dried mushrooms and a pinch of salt. Allow to infuse 20 minutes over a very low heat. Do not let the garlic colour. Add the Cepes, whole, to the oil and ensure they are completely submerged, turn the heat up a fraction and allow the Mushroom caps to confit in the warm oil 5-6 minutes. Remove and allow the to cool in the oil. When cool, lift the Cepes out and place on a cutting board. Heat a frying pan over a medium heat, add butter, when light brown add seasoned chicken fillets and sauté on all sides 3 to 4 minutes. Keep warm and set aside. In a small mixing bowl mix the juice of 1/2 a lemon, 8 tbsp of the mushroom oil, the chopped tarragon, season. Using a very sharp knife cut both the mushroom caps and the artichoke into several slices as thinly as possibly.
To Serve
Arrange by overlapping the slices of artichoke and Cepe on the plates warm plates – spoon over the oil add the chicken breasts and tarragon .
(Picture: Aperitif Dinatoire Ltd.)