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18 December 2012,23:28 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Sprinkle the flour on a plate and season with salt and pepper. Dip the quail into the flour to coat evenly.
  • Heat the oil in a large saucepan. Add the quail and brown all over. Remove from the pan and keep warm.
  • Add the onion, celery, and garlic, and sauté for 3 minutes, then pour in the wine, scraping any browned bits from the bottom of the pan.
  • Return the quail to the pan with the sage and artichoke hearts and season well.
  • Cover the pan and simmer for 20 minutes, turning the quail from time to time.
  • Serve with buttered pasta.


  • 400 grams all purpose flour 
  • 750 grams prepared quails 
  • 4 tablespoons Cooking oil
  • 2 onion, chopped
  • 4 celery sticks, chopped 
  • 4 garlic cloves, crushed 
  • 300 grams white wine 
  • Sage, chopped 
  • 750 garms jar artichoke hearts 
  • Salt and pepper 
  • Buttered pasta, to serve

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