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Quail Gallo

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      Title: QUAIL GALLO
 Categories: Cols.l&e, Poultry
      Yield: 4 Servings
 
      8    European style quail
      8 sm Marinated artichoke hearts
  1 1/2 c  Dry white wine
    1/2 c  Olive oil
           Salt
           Pepper
      8 lg Pitted olives
      1 c  Brown bread crumbs
      8 sm Pinches oregano
      1    Clove garlic
 
  Drain the oil from the artichokes and save the oil. Place the wine and
  olive oil in a saucepan, add artichokes, bring to a boil. Remove from
  the heat and remove the artichokes to cool, save liquid. Season
  cavity of the quail with salt and pepper.  To stuff, place the olive
  in the cavity first, then the cooled artichoke heart, then plug with
  bread crumbs that have been slightly moistened with wine.  Rub the
  outside of the birds with the oil from the artichoke hearts and
  sprinkle oregano over each bird. Split garlic and put in bottom of
  roasting pan with birds. Add wine and olive oil from the saucepan.
  Place in a 450 degree oven for 5 minutes, reduce the heat to 350
  degrees and cook until done, about 10 minutes, basting frequently
  with oil and wine.
 
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