This elegant dish makes the most of two upscale California classics—California Wild Rice and California artichokes.
- ½ cup California wild rice
- 1 ½ cups chicken stock
- 4 medium globe artichokes
- 2 cups diced cooked pheasant (about 9 ounces)
- 1 large celery stalk, diced
- 1 medium red apple, diced
- 2 scallions, thinly sliced
- 2 Tablespoons minced tarragon (or 2 teaspoons dried)
- 3 Tablespoons extra-virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Pinch sugar
- Salt and pepper, to taste
Bring wild rice and stock to a boil in a medium saucepan. Reduce heat, cover and simmer until kernels just puff open, 45 to 50 minutes. Drain if necessary and transfer to a bowl. Cover and refrigerate until well chilled.
Meanwhile, bring 3 quarts of water to a boil in a large pot. Trim stems, lower leaves and tops from artichokes. Add 1 tablespoon salt and artichokes to water. Reduce to a gentle simmer, cover and cook until a petal near the center pulls out easily, 20 to 30 minutes. Drain and cool completely. Halve each artichoke lengthwise, scraping out the fuzzy choke. Set halves aside.
Add pheasant, celery, apple, scallion and tarragon to wild rice. In a small bowl, whisk oil, vinegar, mustard and sugar until combined.
Pour over rice mixture and toss well. Season with salt and pepper and divide mixture over artichoke halves.