Turkey strips with artichokes and olives

Here is an Italian recipe to prepare turkey strips with artichokes and olives that blends Mediterranean flavors with a touch of elegance. Remember to clean the artichokes well by removing the tougher outer leaves and the “beard” inside.

Ingredients

• 400g of turkey breast
• 4 artichokes
• 100g of olives (preferably pitted, Taggiasche or another variety to taste)
• 1 lemon (to keep the artichokes white after cleaning)
• 2 cloves of garlic
• 1 bunch of fresh parsley
• Salt and pepper to taste
• Extra virgin olive oil
• White wine (about 100ml)
• Vegetable broth or water (if necessary)

Preparation

1. Start by cleaning the artichokes. Remove the tougher outer leaves, cut off the tips and take out the beard inside. Soak them in cold water with lemon juice to prevent browning.
2. Cut the artichokes into wedges then into thin strips.
3. Cut the turkey breast into strips (turkey strips), then salt and pepper them lightly.
4. Heat some oil in a large pan and brown the garlic cloves. Remove the garlic as soon as it’s golden.
5. Add the turkey strips to the pan and brown them until they are well golden. Deglaze with white wine and let it evaporate.
6. Add the artichokes, cover, and cook for about 10 minutes, adding some vegetable broth or water if the mixture dries out too much.
7. A couple of minutes before turning off the heat, add the olives. Taste and, if necessary, adjust with salt and pepper.
8. Turn off the heat and add the freshly chopped parsley.
9. Serve hot.

Did you know: Artichokes are a beloved ingredient in Mediterranean cuisine. Particularly in Lazio, there is a variety called Romanesco artichoke or “cimarolo,” known for its tenderness and delicate flavor. If you have the chance, try using this variety of artichoke for an even more authentically Italian version of this dish.