Partridges with artichokes

Partridges with artichokes

Perdikes me anginares
Title in Greek: 
Πέρδικες με αγκινάρες
Recipes Categories: 
Partridges with artichokes
Preparation Time: 

6 partridges
12 small-sized artichokes
2 spring onions, finely chopped 
2 tomatoes, finely diced
2 tablespoons dill
Some finely chopped parsley
1 lemon
Olive oil

Cooking Time: 
Cooking Directions: 

- Singe excess feathers from the birds. Heat the oil in a pot and saute the onions lightly. 
- Add the partridges which have been washed and cleaned well. Brown the birds for about 10 minutes while constantly stirring. 
- Add the tomatoes, the salt, the pepper, and an ade¬quate amount of water, and let the food cook for about 30 minutes.
- In the meantime, prepare the artichokes by removing their tough outer leaves. With a sharp knife scoop all the «hairy inside» in the middle of the heart out and cut them vertically down the centre. 
- Rub the prepared artichokes with the lemon, place them in water so that they will not turn black and let them stand for a while. 
- When the artichokes are ready, add them to the pot with the partridges. 
- Add the dill and the parsley and continue cooking for another half an hour. 
- The partridges are served with the artichokes beside them. 

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