1. On a cutting board, with a sharp knife, cut the artichokes and the baby potatoes into eighths and the carrots into thin diagonal slices.
2. Heat a non-stick frying pan over high heat until very hot and add the olive oil.
3. Sauté the artichokes, baby potatoes and carrots for 4–5 minutes, sprinkling with salt and freshly ground pepper.
4. Sprinkle over the flour, stir well until no streaks of flour are visible, then deglaze with the white wine.
5. Add the lemon zest and juice with the chicken stock, mix well, and transfer everything to a non-stick baking tray.
6. Add the Kalamata olives and the chopped thyme, mix well, then place the chicken burgers on top.
7. Bake in a pre-heated oven at 180 °C (fan setting) for 25-30 minutes.
8. Serve on large plates with a little olive oil and a grind of fresh pepper on top.
