Our recipes

Squab, stuffed artichoke and Anna potatoes


Preparation: 90 mins
Cooking time: 15 mins

Ingredients (serves 4):

- 4 squabs
- 4 artichoke hearts
- 4 large potatoes
For the stuffing::
- 2 shallots
- 4 figs
- liver and hearts of the squabs
- flesh of the boned thighs
- 4 foie gras escallops
- balsamic vinegar
- seasoning
For the garnish:
- 4 large potatoes
- 200 g (7 oz) chanterelles,
- 4 artichoke hearts
- seasoning



Bone the squabs, keep the hearts and livers, brown the supremes, put to one side.

To make the stuffing, sweat the finely chopped shallots, add the livers, hearts, diced figs and cook for 10 minutes. Then, add the foie gras.

Make a delicate juice with the bones.

Fill the cooked artichoke hearts with the stuffing and cover with chanterelles.

Overlap the potatoes in a circle, glaze with butter and bake.

Finish cooking the squabs.

Dress and glaze with a little juice.