Quail With Artichokes - {Quaglie Coi Carciofi}

Recipe Ingredients

8		Quails - cleaned, and
		Glove-boned
1 cup	237ml	Balsamic-Honey Marinade - (see below)
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Prosciutto
4 tablespoons	60ml	Extra-virgin olive oil
1 cup	237ml	Dry red wine
8		Artichokes - tough outer leaves
		And choke removed, cut into wedges
		And held in acidulated water
2		Garlic cloves - crushed flat
		Balsamic Honey Marinade
1/2 cup	118ml	Balsamic vinegar
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Fresh thyme leaves
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Black peppercorns

Recipe Instructions

Balsamic-Honey Marinade: In a bowl large enough to hold both the marinade and the quail, mix all the ingredients together. (Makes 1 cup)

Marinate quail in marinade for 1 to 2 hours.

Season each quail inside and out with salt and pepper and wrap each one in a slice of prosciutto, securing with toothpicks.

In a 14- to 16-inch saute pan, heat the olive oil over high heat until almost smoking. Add the quails, a few at a time, and brown over high heat, adding some of the wine with each batch of quails.

When the last batch is browned, return all to the pan and add the artichokes and garlic. Add more wine if necessary to maintain moisture in the pan, and cook, covered until the quails and artichokes are tender.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C31) - from the TV FOOD NETWORK

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