Faraona, Carciofi, Limone Recipe

Time1h 10m

Serves4

Make Faraona, Carciofi, Limone Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Artichokes
Trim the artichokes by removing the tough outer leaves and cutting off the top. Slice them in half and remove the choke (the fuzzy part inside). Place them in a bowl of water with the juice of one lemon to prevent browning.
2
Preheat the Oven
Preheat your oven to 200°C (400°F) to get it ready for roasting the guinea fowl.
3
Prepare the Guinea Fowl
Rinse the guinea fowl under cold water and pat dry with paper towels. Season it inside and out with salt and black pepper, and rub it with olive oil.

4
Sear the Guinea Fowl
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the guinea fowl and sear for about 5-7 minutes on each side until golden brown.
5
Add Garlic and Artichokes
Add the minced garlic and the prepared artichokes to the skillet, stirring to combine. Cook for another 3-4 minutes.
6
Deglaze with White Wine
Pour in the white wine and scrape up any brown bits from the bottom of the skillet. Allow it to simmer for about 2 minutes.
7
Roast in the Oven
Transfer the skillet to the preheated oven. Roast for about 30-35 minutes or until the guinea fowl reaches an internal temperature of 75°C (165°F).
8
Add Lemon
During the last 10 minutes of roasting, slice the remaining lemon and place the slices on top of the guinea fowl for added flavor.

9
Rest and Serve
Once cooked, remove the skillet from the oven and let the guinea fowl rest for about 10 minutes before carving. Serve hot, garnished with fresh thyme.