Guinea fowl with artichokes and soft polenta

Ingredients

For 1 serving

• Guinea fowl160 g
• Artichokes2
• Garlic1 clove
• Parsleyto taste
• Chicken broth150 ml
• Polenta (cornmeal)50 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: celery,

In season: January – April

Method

1. Prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tip, peel the stalk, halve them, remove the hairy choke and cut each into 8 wedges. Crush the garlic clove. Pat the guinea fowl pieces dry with kitchen paper and salt them lightly.
2. Heat half the oil in a casserole over medium-high heat and brown the guinea fowl for 8 minutes, until golden on all sides.
3. Add the artichokes, garlic, the remaining oil and the chicken stock with a pinch of salt, cover and cook over low heat for 30 minutes, until the artichokes are tender and the meat is cooked.
4. 15 minutes before the end, bring about four and a half times the polenta's weight in water to the boil in a small pan and salt it; pour in the polenta in a thin stream, whisking, and cook over low heat for 10 minutes, stirring, until creamy and soft.
5. Remove the garlic and serve the guinea fowl and artichokes on the polenta, with chopped parsley.