Marinate quail in marinade for 1 to 2 hours.
Season each quail inside and out with salt and pepper and wrap each one in a slice of prosciutto, securing with toothpicks. In a 14 to 16-inch saute pan, heat the olive oil over high heat until almost smoking. Add the quails, a few at a time, and brown over high heat, adding some of the wine with each batch of quails. When the last batch is browned, return all to the pan and add the artichokes and garlic. Add more wine if necessary to maintain moisture in the pan, and cook, covered until the quails and artichokes are tender.
Balsamic-Honey Marinade:
In a bowl large enough to hold both the marinade and the quail, mix all the ingredients together.
Yield: 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1192.85 Kcal (4994 kJ)
Calories from fat	903.54 Kcal
		% Daily Value*
Total Fat	100.39g	154%
Cholesterol	153.56mg	51%
Sodium	1793.07mg	75%
Potassium	1106.4mg	24%
Total Carbs	60.85g	20%
Sugars	28.61g	114%
Dietary Fiber	13g	52%
Protein	10.22g	20%
Vitamin C	33.2mg	55%
Iron	3.8mg	21%
Calcium	146.4mg	15%

Amount Per 100 g
Calories	218.69 Kcal (916 kJ)
Calories from fat	165.65 Kcal
		% Daily Value*
Total Fat	18.41g	154%
Cholesterol	28.15mg	51%
Sodium	328.73mg	75%
Potassium	202.84mg	24%
Total Carbs	11.16g	20%
Sugars	5.25g	114%
Dietary Fiber	2.38g	52%
Protein	1.87g	20%
Vitamin C	6.1mg	55%
Iron	0.7mg	21%
Calcium	26.8mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

31.4

Points
32

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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