Pheasant Salad in Artichoke
Look for tight, compact bright green leaves on your artichokes. Avoid those that are discolored. If the leaves are spread, the artichoke is probably overripe and will be a bit tough when cooked. Many people trim the stem down to the base of the heart before cooking. I leave an inch or two of stem intact. It tastes just about as good as the heart!
Pheasant Salad in Artichoke
Ingredients
- 4 artichokes
- 4 pheasant breast half fillets skinless
- salt and pepper
- 1 cup celery diced
- 1 small can sliced water chestnuts chopped
- 2 green onions chopped
- 1/2 red bell pepper thinly sliced
- 2/3 cup mayonnaise
- 1/3 cup plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/3 cup black olives chopped
- 1 teaspoon fresh tarragon leaves minced (optional)
- salt and pepper to taste
- 12 to mato wedges
Instructions
- Season pheasant breasts with salt and pepper. Bake, broil or grill breasts until just cooked. Allow to cool and then shred with fingers. Combine shredded pheasant with remaining ingredients except tomato and artichokes. Spoon pheasant salad into artichoke. Garnish with tomato wedges.
- Cooking Tip: Look for tight, compact bright green leaves on your artichokes. Avoid those that are discolored. Many people trim the stem down to the base of the heart before cooking. I leave an inch or two of stem intact. It tastes just about as good as the heart!