Clean the artichoke hearts and cut 1/3 of the tips and stems into small pieces. Remove the outer leaves generously and remove the skin from the stems down to the white flesh. Peel and halve 3 garlic cloves. Squeeze the lemon. Roughly chop the thyme and rosemary.
2. garlic, artichoke hearts, juice of one lemon and 2/3 each of thyme and rosemary in boiling salted water form and make 5-6 min in it. Remove the saucepan from the heat and let it stand with the lid closed for 5 min. Remove the artichoke hearts and cool.
3. Bring 1, 5 liters of salted water to a boil, pour in the corn semolina and make 25 min at low temperature, stirring continuously. Salt, season with pepper and set aside.
Clean the carrots, remove the husk and cook in boiling salted water for 8-10 minutes. Remove, rinse and cut diagonally into 3 pieces each. Peel the shallots and the remaining garlic and set aside, covered with the carrots.
5. rinse and dry the inside of the quails after they have cooled down, season the outside and inside with salt and season with pepper. Fill each quail with quart of plum. Tie the legs together with spaghetti. Sear quail all around in hot olive oil until golden brown. Place in juice pan and roast in heated oven at 200 degrees (gas 3, convection oven 180 degrees ) on 2nd rack from bottom for 20 min. After 15 minutes, add the prepared vegetables and the stock.
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