Ingredients

8 quails, cleaned and glove-boned
1 cup balsamic-honey marinade, recipe follows
Salt and pepper, to taste
8 slices prosciutto
4 tablespoons extra-virgin olive oil
1 cup dry red wine
8 artichokes, tough outer leaves and choke removed, cut into wedges and held in acidulated water
2 cloves garlic, crushed flat

Directions

Marinate quail in marinade for 1 to 2 hours.

Season each quail inside and out with salt and pepper and wrap each one in a slice of prosciutto, securing
with toothpicks. In a 14 to 16-inch saute pan, heat the olive oil over high heat until almost smoking. Add the
quails, a few at a time, and brown over high heat, adding some of the wine with each batch of quails. When the
last batch is browned, return all to the pan and add the artichokes and garlic. Add more wine if necessary to
maintain moisture in the pan, and cook, covered until the quails and artichokes are

tender.

Ingredients

Balsamic-Honey Marinade:
1/2 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 tablespoons fresh thyme leaves
2 tablespoons honey
1 tablespoon black peppercorns

Directions

In a bowl large enough to hold both the marinade
and the quail, mix all the ingredients together.

Yield: 1 cup