QUAIL WITH ARTICHOKES VINAIGRETTE

Ingredientai

SERVES 6

1½ cups extra-virgin olive oil

½ cup plus 2 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon dried thyme, crumbled

2 tablespoons freshly ground black pepper, plus more to taste

12 semiboneless quail

1 medium red onion, finely chopped

6 garlic cloves, smashed

24 fresh mint leaves

1 cup dry white wine

Grated zest and juice of 2 lemons

12 baby artichokes

Kosher salt

Nurodymai

IN A LARGE BAKING DISH, combine 1 cup of the olive oil, ½ cup of the vinegar, the honey, thyme, and pepper. Add the quail and turn to coat. Refrigerate for at least 4 hours, or over- night, turning occasionally.

Combine the onion, garlic, 12 of the mint leaves, the wine, ¼ cup of the olive oil, and the lemon zest and juice in a large saucepan. Trim the artichokes: pull off the tough outer leaves

from each one, then cut off the top ½ 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 dark green parts. Cut the artichoke into quar- ters and drop into the saucepan; stir to coat as you add the remaining trimmed artichokes.

Add enough water to cover the artichokes, put a pan lid on top of the artichokes to keep them submerged, and bring to a boil. Cover, reduce the heat, and simmer for 5 minutes, or until the artichokes are just tender. Let cool in the

cooking liquid.

Drain the artichokes and transfer to a bowl.

Add the remaining 12 mint leaves, ¼ cup oil, and 2 tablespoons vinegar and season with salt and pepper. Transfer to a platter and set aside.

Preheat a gas grill or prepare a fire in a char- coal grill.

Drain the quail and pat dry. Season with salt and pepper. Place 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 for 2 minutes, or until cooked to medium. Arrange the quail on the artichokes and serve immediately.