6 artichoke hearts packed in water and salt
9 sun-dried tomatoes packed in oil
3 tablespoons of chopped parsley
60g of grated Parmesan cheese
3 eggs
Salt and black pepper to taste
3 pheasant breasts without bones (approximately 500g each)
1 lemon
9 sprigs of rosemary
6 tablespoons of olive oil
2 cloves of garlic
1 cup of dry white wine
600g of tomato puree
Oregano to taste
2 cups of boiling water
6 artichoke hearts packed in water and salt
9 sun-dried tomatoes packed in oil
3 tablespoons of chopped parsley
60g of grated Parmesan cheese
3 eggs
Salt and black pepper to taste
3 pheasant breasts without bones (approximately 500g each)
1 lemon
9 sprigs of rosemary
6 tablespoons of olive oil
2 cloves of garlic
1 cup of dry white wine
600g of tomato puree
Oregano to taste
2 cups of boiling water
Drain the artichoke hearts and cut into slices
Drain the sun-dried tomatoes, mix with parsley, Parmesan cheese, eggs, salt, and pepper
Add the artichoke mixture and reserve
On a plate, open each pheasant breast, cover with plastic wrap, and pound with a mallet to flatten and form a large steak
Remove the plastic wrap and season the meat with salt, pepper, and lemon
Spread the filling over the three steaks and roll them up to form stuffed breasts
Tie each breast with kitchen twine, securing 3 rosemary sprigs on each
Heat the olive oil and garlic in a large skillet and sear all sides of the stuffed breasts
Pour in the white wine and let it evaporate for a few minutes
Add the tomato puree, oregano, salt, pepper, and boiling water to the skillet
Cover the skillet and cook over low heat for 1.5 hours
If necessary, add more water
Remove from heat, let it rest, and remove the twine
Slice into portions, garnish with rosemary, and serve with the remaining sauce
