Guinea fowl with artichoke
Instructions
Clean the artichokes by removing the hard leaves; split them in half, cut into slices and tuffali in cold water acidulated with lemon juice.
Prepare the Guinea fowl, clean, fiammeggiandola and cutting it into pieces that slightly infarinerai.
Soffriggila in the melted butter with the garlic that you prune after the usual Brown.
Brown little beast, add salt and pepper, sprinkle with cognac, let evaporate and then add the broth.
Lets Cook incoperchiando.
When the sauce has reduced, add the cream (milk, possibly) and continue cooking.
20 minutes before removing from heat, add the drained artichoke slices well.
Leave palpate and, before serving, add the chopped parsley, if you like.
Ingredients and dosing for 6 persons
- 1 faraona of 1500 g
- 6 artichokes
- 1 dram of cognac
- 25 cl of cream
- Broth
- 1 clove of garlic
- Little of flour
- Chopped parsley (optional)
- 100 g of butter
- 1 lemon
- Salt
- Pepper