Season the chicken and brush with olive oil. Place in a sauté pan over a moderate heat until golden (3-5 minutes). Remove from the heat and place the chicken on an oven or grill tray.
Put in a hot oven at 200 degrees celsius for 20-25 minutes or until cooked through. Lay the pancetta on a separate grill tray and place in the oven with the chicken until crispy – about 15 minutes - then remove and set aside on kitchen paper.
Heat the remaining oil in the pan used for the chicken and place back on the heat. Add the artichoke halves cook for 4-5 minutes until just softened. Add the butter and allow to brown over a high heat. When ready, drizzle over with the lemon juice and scatter with torn Italian parsley. To serve, divide the artichoke between two plates with a breast of chicken. Trickle over any juices left in the pan and garnish with a criss-cross of pancetta and shavings of parmesan.