Stuffed Capon With Apricots, Artichokes And Almonds

Recipe Ingredients

1		Capon - (4 to 5 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Extra-virgin olive oil
1 tablespoon	15ml	Spanish onion - cut 1/4" dice (medium)
6		Garlic cloves
4 tablespoons	60ml	Shredded ginger
1 lb	454g / 16oz	Chopped veal
1/2 lb	227g / 8oz	Chopped sausage
1/2 cup	118ml	Dried apricots - cut julienne
1/2 cup	46g / 1.6oz	Sliced almonds
10		Baby artichokes
3 tablespoons	45ml	Extra-virgin olive oil
1/2 tablespoon	7.5ml	Sesame seeds
1/2 cup	73g / 2.6oz	Bread crumbs
1/4 cup	59ml	Sherry
2 tablespoons	30ml	Chopped fresh oregano
2		Eggs

Recipe Instructions

Bone the capon, leaving drumsticks and wing bones in. Season with salt and pepper and let rest in refrigerator.

In a 12- to 14-inch saute pan, heat 3 tablespoons olive oil until smoking. Over medium heat, add onion, garlic, and ginger and cook until softened and golden brown, about 4 to 5 minutes. Add veal, sausage, apricots and almonds and cook until meat is cooked through, about 10 to 12 minutes. Place in bowl and allow to cool.

Trim and quarter artichokes. Saute 6 minutes in remaining olive oil with sesame seeds.

Preheat oven to 350 degrees.

Drain juices from the veal mixture and add artichokes, bread crumbs, sherry, oregano and eggs. Place stuffing into chest, wing and thigh cavities. Roll up, assemble to resemble a chicken, and tie together. Place on a roasting rack in a roasting pan and bake 1 hour and 20 minutes, or until internal temperature reaches 155 degrees. Remove and allow to rest 15 minutes. Carve into 1-inch thick slices and serve.

This recipe yields 4 servings.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1B14) - from the TV FOOD NETWORK

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