GRILLED QUAIL w/ARTICHOKE VINAIGRETTE

By BobD

Ingredients

• Ingredients:
• (Serves 6)
• The secret to grilling quail is to add a little sugar or other sweetener to the marinade (in this case, balsamic vinegar and honey) to caramelize and brown the skin. Without the sweetener, by the time
• • 1/2 cup plus 2 tablespoons balsamic vinegar
• • 1 1/2 cups extra-virgin olive oil
• • 2 tablespoons honey
• • 1 tablespoon dried thyme, crumbled
• • 2 tablespoons freshly ground black pepper, plus more to taste
• • 12 semi-boneless quail, like D’Artagnan’s Whole Semi-Boneless Natural Quail
• • 1 medium red onion, finely chopped
• • 6 garlic cloves, peeled and smashed
• • 24 fresh mint leaves
• • 1 cup dry white wine
• • Grated zest and juice of 2 lemons
• • 12 baby artichokes
• • Kosher salt

Details

Servings 6

Preparation

Step 1

In a large baking dish, combine 1/2 cup of the balsamic vinegar, 1 cup of the olive oil, the honey, thyme and pepper and mix well. Add the quail and turn and move around with your hands to coat. Place in the refrigerator to marinate for at least 4 hours, or as long as overnight, turning occasionally.

In a large saucepan, combine the onion, garlic, 12 of the mint leaves, the wine, 1/4 cup of the olive oil, and the lemon zest and juice. Trim the artichokes: working with one at a time, pull off the tough outer leaves, then cut off the top 1/2 inch of the remaining leaves. Trim the stem with a paring knife, cutting off the tough outer layer, then trim the base of the artichoke, removing any fibrous dark green parts. Cut the artichoke in half lengthwise and drop into the saucepan; stir to coat as you add the remaining trimmed artichokes.

Add enough water to cover the artichokes and put a pan lid on top of them to keep the artichokes submerged, then bring to a boil over high heat. Cover, reduce the heat slightly and simmer for 5 minutes, or until the artichokes are just tender when tested with a thin knife. Remove from the heat and let cool in the cooking liquid.

Drain the artichokes and transfer to a medium bowl. Add the remaining 12 mint leaves, 1/4 cup oil and 2 tablespoons vinegar, then season with salt and pepper. Spread on a serving platter and set aside.

Preheat the grill.

Drain the quail and pat dry, then season all over with salt and pepper. Place the quail breast side down on the hottest part of the grill, cover the grill and cook, unmoved, for 4 to 5 minutes, until golden brown. Turn the quail over and cook on their backs for 2 minutes, or until cooked to medium.