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Serves 4.
Ingredients
• 8 baby artichokes
• 150 g rocket
• olive oil, for dressing
• 12 fine slices pancetta
• 12 sage leaves
• 8 wild wood pigeon breasts
Method
1. Put the artichokes in a saucepan of cold water, bring to the boil and simmer for 8 minutes or until tender. Drain and leave to cool. Remove the outer leaves and trim the stalks.
2. Snip the tips from the remaining leaves, cut the artichokes into quarters and put them in a bowl. Add most of the rocket, leaving a little for the garnish. Season to taste, add a splash of olive oil and mix well.
3. In a large frying pan over a medium-high heat, cook the pancetta and sage for 1-2 minutes or until the sage is crisp and the pancetta is browned on both sides; remove and set aside. Add the pigeon breasts to the pan and cook for approximately 3 minutes on each side, then turn the heat down low and cook for a further 1-2 minutes on each side, depending on how pink you like them.
4. Remove from the heat and leave the breasts to rest for a few minutes.
5. Pile the salad onto 4 plates and scatter the sage leaves on top. Slice the pigeon breasts at an angle and arrange over the salad with the pancetta. Garnish with the remaining rocket leaves and serve.
Ingredients
• 8 baby artichokes
• 150 g rocket
• olive oil, for dressing
• 12 fine slices pancetta
• 12 sage leaves
• 8 wild wood pigeon breasts
Method
1. Put the artichokes in a saucepan of cold water, bring to the boil and simmer for 8 minutes or until tender. Drain and leave to cool. Remove the outer leaves and trim the stalks.
2. Snip the tips from the remaining leaves, cut the artichokes into quarters and put them in a bowl. Add most of the rocket, leaving a little for the garnish. Season to taste, add a splash of olive oil and mix well.
3. In a large frying pan over a medium-high heat, cook the pancetta and sage for 1-2 minutes or until the sage is crisp and the pancetta is browned on both sides; remove and set aside. Add the pigeon breasts to the pan and cook for approximately 3 minutes on each side, then turn the heat down low and cook for a further 1-2 minutes on each side, depending on how pink you like them.
4. Remove from the heat and leave the breasts to rest for a few minutes.
5. Pile the salad onto 4 plates and scatter the sage leaves on top. Slice the pigeon breasts at an angle and arrange over the salad with the pancetta. Garnish with the remaining rocket leaves and serve.
