Cockerel Stew

Preparation:

Preparation: Cut the meat into 1 cm side cubes; peel the shallot and chop it finely together with the garlic; cut the artichoke bottoms into wedges. Scald the tomatoes, peel them, divide them into quarters, remove the seeds and cut the pulp into strips. Heat the oil and butter in a large frying pan, brown the cockerel cubes, already sprinkled with salt and pepper, over medium heat, without letting them brown. Add the chopped garlic and shallots and the artichoke bottoms, fry all together for a few minutes, then pour over the wine, add the tomatoes and cook over moderate heat for 6-8 minutes, so that the meat is tender and the cooking liquid has reduced and slightly thickened. At the end, season with salt and pepper, sprinkle with rosemary and serve with a side dish of polenta.