Ingredients for 4 Servings

• 4 pieces of turkey breast (each approx. 125 g)
• 6 artichoke bases or hearts (from a jar)
• 1 shallot
• 1 tbsp flour
• 1 tbsp frying oil
• 3 tbsp butter
• 200 ml champagne
• 200 ml poultry stock
• 100 ml cream
• salt, pepper

Wash turkey and pat dry with a paper towel then cut into fine strips. Cut artichoke bases or hearts into quarters. Peel shallots and cut to small cubes. Mix flour with salt and pepper and dip the turkey strips into the flour.

First heat up a large frying pan and then heat the oil with the butter. Fry the meat at a high temperature for 3-5 minutes while stirring until it is slightly golden brown. Then take the fried meat from the pan and set it aside.

Reduce heat and fry shallot cubes in the oil until they are slightly brown. Add artichokes, champagne, and poultry stock. Bring to a boil and reduce for 5 minutes at medium heat until half of the liquid has vaporized. Mix in the cream, bring to a boil and add salt and pepper to taste. Heat the turkey strips in the sauce and serve on pre-heated plates.