8 skinless chicken thighs (about 2 lbs)

2 tablespoons olive oil

2 jars (7 1/2 oz. each) marinated quartered artichoke hearts, drained

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup shredded Parmesan cheese

2 tablespoons minced fresh parsley

In a large bowl, toss chicken and artichokes with oil, salt, and pepper. Transfer to a broiler pan. Broil 3 inches from heat 8-10 minutes, turning chicken halfway through cooking. Sprinkle with cheese. Broil 1-2 minutes longer until cheese is melted. Sprinkle with parsley. Serves 8.