4 (6 to 7-ounce) boneless, skinless chicken breast halves
2 tablespoons plus 1/2 teaspoon Essence or Creole Seasoning, recipe follows
1/2 cup plus 2 tablespoons all-purpose flour
1 cup fine dry bread crumbs
1 large egg beaten with 1 tablespoon milk to make an egg wash
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/4 cup minced yellow onions
1 tablespoon chopped garlic
3/4 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and black trumpets, stemmed, wiped clean, and sliced (about 4 cups)
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup dry white wine
1 cup chicken stock, or canned, low-sodium chicken broth
1/2 cup heavy cream
4 large boiled artichoke hearts, recipe follows, cut into 1/4-inch thick slices
1 tablespoon fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon minced fresh parsley leaves
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 gallon water
4 large globe artichokes, about 10 ounces each
1 lemon, halved
4 bay leaves
3 tablespoons salt
2 teaspoons whole black peppercorns
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