Guinea fowl with artichokes

Preparation:

Preparation: Clean the artichokes well, removing the hard leaves; divide them in half, cut them into slices and immerse them in cold water acidulated with lemon juice. Prepare the guinea fowl, cleaning it, flaming it and cutting it into pieces which you will lightly flour. Fry it in melted butter with the garlic clove that you will remove after the usual browning. Brown the beast, add salt and pepper, sprinkle with cognac, let it evaporate and then add the broth. Leave to cook, covering. When the gravy has reduced, add the cream (and milk, if necessary) and continue cooking. 20 minutes before removing from the heat, add the well-drained slices of artichoke. Leave to palpate and, before serving, add the chopped parsley if you like.