Ingredients for 2 people
Preparation time: 20 minutes
Difficulty: Easy

INGREDIENTS

• Guinea fowl breast, 1;
• Artichokes, 4;
• Garlic, 2 cloves;
• White wine, 1 glass;
• Fresh mint, couple leaves;
• Parsley, to taste;
• Delicius anchovies from the Cantabrian Sea, 6 fillets;
• Butter, 100 g;
• Oil;
• Salt;
• Pepper.

PREPARATION

• Clean the artichokes from the tough outer leaves and the inner beard and cut them very finely.
• In a pan, possibly non-stick, sauté two garlic cloves with a little oil.
• Then add the artichokes and cook for a few minutes.
• Remove the garlic and blend with white wine and continue cooking for 7-8 minutes. At the end of cooking, add a few leaves of mint.
• In the meantime, prepare the flavored butter by chopping the parsley very finely. Cut 4 anchovy fillets from the Cantabrian Sea and add them to the parsley.
• In a bowl, mix the butter with the parsley and anchovies.
• Transfer the flavored butter to a sheet of baking paper and roll it up inside the paper to form a cylinder.
• Let it rest in the refrigerator until ready to use.
• Proceed with cooking the guinea fowl breast by first cutting into the skin with two cuts, then season it with salt and pepper.
• Add a knob of flavored butter to the pan.
• Place the meat in the pan and soak continuously with the butter while cooking.
• Cook for about ten minutes until the outside is nicely glazed.
• Serve by placing the artichokes on the base of the plate and the guinea fowl breast on top.
• Garnish with a disc of flavoured butter and a rolled anchovy fillet, then serve.