Adapted from Mario Batali’s Quaglie con Carciofi
8 semi-boneless quails
8 slices prosciutto
8 medium artichokes, trimmed, choke removed, cut into wedges, held in a bowl of lemon water
8 cloves of garlic, crushed
2 tbsps tomato paste
1 cup dry white wine
1/4 cup flat parsley leaves
salt, pepper, olive oil
1. Season each quail with salt and pepper. Wrap each one in a slice of prosciutto, securing it with toothpicks if necessary.
2. In a large sauté pan, heat the olive oil over high heat until almost smoking. Add the quail, a few at a time and brown on all sides. Transfer to a large plate and set aside.
3. Add artichokes, garlic and tomato paste to the pot, stirring ocassionally until paste turns into a deep rust color. Add the wine, cover and cook until artichokes are tender. Add the quail, cover and cook until the meat is just pink at the leg bone, about 5 to 7 minutes. Turn off the heat and add the parsley.