Instructions: Bone the capon, leaving drumsticks and wing bones in. Season with salt and pepper and let rest in refrigerator.

In a 12- to 14-inch saute pan, heat 3 tablespoons olive oil until smoking. Over medium heat, add onion, garlic, and ginger and cook until softened and golden brown, about 4 to 5 minutes. Add veal, sausage, apricots and almonds and cook until meat is cooked through, about 10 to 12 minutes. Place in bowl and allow to cool.

Trim and quarter artichokes. Saute 6 minutes in remaining olive oil with sesame seeds.

Preheat oven to 350 degrees.

Drain juices from the veal mixture and add artichokes, bread crumbs, sherry, oregano and eggs. Place stuffing into chest, wing and thigh cavities. Roll up, assemble to resemble a chicken, and tie together. Place on a roasting rack in a roasting pan and bake 1 hour and 20 minutes, or until internal temperature reaches 155 degrees. Remove and allow to rest 15 minutes. Carve into 1-inch thick slices and serve.

This recipe yields 4 servings.

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