QUAIL WITH ARTICHOKES VINAIGRETTE
- 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
Instructions:
- 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 overnight, 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 quarters 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 charcoal 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.
- Rare quail tastes odd, well-done tastes dusty—medium is perfect.