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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pigeon
Preheat the oven to 375°F (190°C). Rinse the pigeons under cold water and pat dry with paper towels.
- 2
Season the Pigeon
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, salt, and black pepper. Rub this mixture all over the pigeons, making sure to get it under the skin as well.
- 3
Sear the Pigeon
In a large oven-safe skillet, heat a bit of olive oil over medium-high heat. Add the pigeons and sear them for about 4-5 minutes on each side, until golden brown.
- 4
Add Artichokes and Ale
Once the pigeons are browned, add the quartered artichoke hearts to the skillet, then pour in the ale. Bring to a simmer.
- 5
Roast in the Oven
Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the pigeons are cooked through and reach an internal temperature of 165°F (74°C).
- 6
Serve
Remove from the oven, let rest for a few minutes, then serve the spiced pigeon with the artichokes and some of the pan juices drizzled on top.
