Instructions: Preheat broiler. Parboil carrots in boiling water until barely tender (3 to 5 minutes); parboil artichokes for 5 minutes in lightly salted acidulated water.

Drain well.

Meanwhile, slice each breast lengthwise into 4 strips.

Thread 4 skewers, alternating chicken strips with carrots on 8 inch metal skewers, finishing with a baby artichoke.

In a small bowl, make a vinaigrette by vigorously whisking together the mustard, vinegar and oil.

Broil brochettes 5 inches from heat until chicken is done (about 6 to 8 minutes per side), basting frequently with half of the vinaigrette. Serve brochettes with remaining vinaigrette.

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