Quail with Artichokes: Quaglie coi Carciofi Recipe

Name: Quail with Artichokes: Quaglie coi Carciofi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 quails, cleaned and glove-boned; 1 cup balsamic-honey marinade, recipe follows; Salt and pepper, to taste; 8 slices prosciutto; 4 tablespoons extra-virgin olive oil; 1 cup dry red wine; 8 artichokes, tough outer leaves and choke removed, cut into wedges and held in acidulated water; 2 cloves garlic, crushed flat; 1/2 cup balsamic vinegar; 1/2 cup extra-virgin olive oil; 2 tablespoons fresh thyme leaves; 2 tablespoons honey; 1 tablespoon black peppercorns

Servings: persons

8 quails, cleaned and glove-boned
1 cup balsamic-honey marinade, recipe follows
Salt and pepper, to taste
8 slices prosciutto
4 tablespoons extra-virgin olive oil
1 cup dry red wine
8 artichokes, tough outer leaves and choke removed, cut into wedges and held in acidulated water
2 cloves garlic, crushed flat
1/2 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 tablespoons fresh thyme leaves
2 tablespoons honey
1 tablespoon black peppercorns

1
Marinate quail in marinade for 1 to 2 hours.
2
Season each quail inside and out with salt and pepper and wrap each one in a slice of prosciutto, securing with toothpicks.
3
In a 14 to 16-inch saute pan, heat the olive oil over high heat until almost smoking.
4
Add the quails, a few at a time, and brown over high heat, adding some of the wine with each batch of quails.
5
When the last batch is browned, return all to the pan and add the artichokes and garlic.
6
Add more wine if necessary to maintain moisture in the pan, and cook, covered until the quails and artichokes are tender.
7
In a bowl large enough to hold both the marinade and the quail, mix all the ingredients together.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 quails, cleaned and glove-boned, 1 cup balsamic-honey marinade, recipe follows, Salt and pepper, to taste, 8 slices prosciutto, and more.

Yes, Quail with Artichokes: Quaglie coi Carciofi falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quail with Artichokes: Quaglie coi Carciofi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions