Tuesday, December 18, 2012,11:28 PM
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PrintQUAIL WITH ARTICHOKE HEARTS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Sprinkle the flour on a plate and season with salt and pepper. Dip the quail into the flour to coat evenly.
- Heat the oil in a large saucepan. Add the quail and brown all over. Remove from the pan and keep warm.
- Add the onion, celery, and garlic, and sauté for 3 minutes, then pour in the wine, scraping any browned bits from the bottom of the pan.
- Return the quail to the pan with the sage and artichoke hearts and season well.
- Cover the pan and simmer for 20 minutes, turning the quail from time to time.
- Serve with buttered pasta.
INGREDIENTS
- 400 grams all purpose flour
- 750 grams prepared quails
- 4 tablespoons Cooking oil
- 2 onion, chopped
- 4 celery sticks, chopped
- 4 garlic cloves, crushed
- 300 grams white wine
- Sage, chopped
- 750 garms jar artichoke hearts
- Salt and pepper
- Buttered pasta, to serve
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