2 large boneless, skinless chicken breasts

2 cans (14 ounces each) artichoke hearts

25 - 30 wooden skewers (4" long)

1/3 cup lemon oil (or olive oil)

1/3 cup fresh lemon juice (about 2 lemons)

1 teaspoon EACH salt and pepper

2 tablespoons herbs de Provence

Preheat oven to 400 degrees F.  (I did convection).

Cut chicken into bite-sized pieces.  Cut articihoke hearts into quarters.  Skewer two pieces of chicken and two pieces of artichoke hearts and place in roasting pan.  This will make 25 - 30 kebabs.

In a small bowl, whisk together lemon oil, lemon juice, salt, pepper and herbs.  Pour 2/3 over the chicken.  Roast, uncovered, 20 minutes.  Flip with a metal spatula and pour remaining lemon mixture over.  Roast another ten minutes.  Serve warm.