Instructions

1. Section the guinea fowl into eight pieces with a sharp knife (cut each thigh and breast into 2 pieces).
2. Preheat the oven to 325°F (162°C).
3. Sear the guinea fowl pieces in hot duck fat in a Dutch oven, browning all sides.
4. Sprinkle the meat pieces with the flour and continue cooking for another minute or two.
5. Drizzle with the white wine and bring to a boil, stirring constantly. Add the game stock and bake in the oven for 1 hour.
6. Meanwhile, clean the mushrooms and cut into 1/4-inch (1/2-cm) slices. Sauté in hot fine duck fat.
7. Add the shallots and cook for another minute. Add the cream and drained artichokes.
8. When the first hour of cooking is over, add the mushroom and artichoke mixture to the pan, stir and bake in the oven for another 30 minutes.
9. Serve with a sprinkling of chopped fresh parsley.