For the Shredded Turkey Breast, cut the turkey meat into bite-sized pieces.
Peel and finely chop the onion and garlic. Drain the artichokes and cut into small pieces. Blanch tomatoes, peel and cut into cubes. Stone and chop the olives.
Now sear the meat vigorously in olive oil, season with pepper and salt. Add onions, garlic and artichoke hearts and fry for 5 minutes.
Deglaze with white wine, add diced olives and tomatoes and bring to a boil. Stir in a dash of cream and sprinkle with fresh chopped herbs.
Serve sliced turkey breast with baguette or rice.