Guinea fowl with anchovy-flavoured butter

Ingredients for 2 people
Preparation time: 20 minutes
Difficulty: Easy


  • Guinea fowl breast, 1;
  • Artichokes, 4;
  • Garlic, 2 cloves;
  • White wine, 1 glass;
  • Fresh mint, couple leaves;
  • Parsley, to taste;
  • Delicius anchovies from the Cantabrian Sea, 6 fillets;
  • Butter, 100 g;
  • Oil;
  • Salt;
  • Pepper.


  • Clean the artichokes from the tough outer leaves and the inner beard and cut them very finely.
  • In a pan, possibly non-stick, sauté two garlic cloves with a little oil.
  • Then add the artichokes and cook for a few minutes.
  • Remove the garlic and blend with white wine and continue cooking for 7-8 minutes. At the end of cooking, add a few leaves of mint.
  • In the meantime, prepare the flavored butter by chopping the parsley very finely. Cut 4 anchovy fillets from the Cantabrian Sea and add them to the parsley.
  • In a bowl, mix the butter with the parsley and anchovies.
  • Transfer the flavored butter to a sheet of baking paper and roll it up inside the paper to form a cylinder.
  • Let it rest in the refrigerator until ready to use.
  • Proceed with cooking the guinea fowl breast by first cutting into the skin with two cuts, then season it with salt and pepper.
  • Add a knob of flavored butter to the pan.
  • Place the meat in the pan and soak continuously with the butter while cooking.
  • Cook for about ten minutes until the outside is nicely glazed.
  • Serve by placing the artichokes on the base of the plate and the guinea fowl breast on top.
  • Garnish with a disc of flavoured butter and a rolled anchovy fillet, then serve.