Peel 1 onion and 3 cloves of garlic, dice finely. Wash 300 g turkey breast, dab dry and dice. Heat 2 tablespoons of oil. Fry onion and garlic for about 5 minutes. After about 2 minutes add meat.
Season with salt and pepper. Deglaze with 200 ml dry white wine, bring to the boil and simmer for about 8 minutes. Clean, wash and cut 1 spring onion into rings. 1⁄2 tin (425 ml) Cut artichoke hearts in half. After about 4 minutes add spring onion and artichokes. Season to taste with salt and pepper.