Poussin with Chard and Artichoke Hearts

1.1, 5 liters of water with 4 tbsp vitamin, olive oil, salt C powder, 3 bay leaves and 3 sprigs of rosemary in a wide saucepan and pull off the stove. Clean artichoke hearts, cut stem ends into small pieces. Break off outer hard leaves, cut upper third of artichoke hearts into small pieces, peel off stems.

Cut artichoke hearts in half lengthwise and scoop out the hay with a baller. Place artichoke hearts on the spot in hot broth, bring to a boil and simmer on low heat for 20-25 min.

Wash the lemon well with hot water, rub dry, cut the peel into 3 pieces with a peeler, squeeze 2 tbsp juice. Pluck remaining rosemary and chop coarsely. Heat the rosemary, juice of one lemon and zest, honey and a little coarsely ground white pepper with the butter. Cut the poussins in half lengthwise with kitchen scissors, rinse and dry the insides when cooled.

3. rinse potatoes thoroughly and cut in half lengthwise. Spread 5 tablespoons of olive oil on a frying pan and spread the potatoes evenly around the edges. Add the poussins, brush the skin thickly with some of the honey butter, and spread the rest of the honey butter and the lemon zest evenly in the pan. Cut the garlic bulbs in half, add the remaining bay leaf and 300 ml of white wine.

4. place the poussins and potatoes in the heated oven on the heat level below.

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