1. shred the turkey meat.
2. chop peeled onions, garlic and drained artichokes.
3. blanch, skin and dice the tomatoes. Remove the stones from the olives and chop them.
Sauté the meat in butter and oil, season with pepper, rosemary, salt and thyme. Add onions, garlic and artichoke hearts, fry for 5 minutes. Extinguish with white wine, add olive and tomato cubes and bring to a boil. Finish with whipped cream and sprinkle with fresh herbs. Serve with baguette.
Jörg Weinkauf
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – that way you always have everything ready!
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