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How To make Lamb Stew with Artichokes

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GUY E. ATWOOD:

2 lb Lamb
2 ea Onions
1 tb Oil
2 tb Flour
1 ts Salt
6 ea Artichokes
1 ts Mint leaves
2 tb Lemon juice
1/2 ea Onions, chopped
1 Eggs
1 tb Lemon juice
Cube lamb. Quarter onions. In Dutch oven, quickly brown meat and onions in oil over medium high heat. Lower heat and sprinkle flour into pan. Stir until well blended. Add salt and enough water to just cover meat. Simmer, uncovered, until meat is half done. Prepare artichokes by cutting off tops and removing small outer tough leaves. With scissors, square cut each remaining leaf. Place in cold water to which you have added a few drops of lemon juice. Drain and stand them on meat. Chop mint leaves and mix with lemon juice; spoon over artichokes. Lightly salt. Scatter chopped onions over artichokes and meat. Cover tightly and simmer until artichokes and lamb are done, about 12 hours. Remove artichokes and meat and arrange on platter. Beat egg, add lemon juice and salt. Add some broth and mix well. Add back into remaining broth and cook over low heat until thickened, making sure you stir constantly. Pour over meat and serve with good ol' Oriental sticky rice or (God forbid) noodles. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook echo

How To make Lamb Stew with Artichokes's Videos

Tagine With Artichokes And Green Peas/ طاجين القوق والبازلاء الخضراء - CookingWithAlia - Episode 861

Let's Prepare this amazing Tagine With Artichokes And Green Peas!
RECIPE:

INGREDIENTS:
500 grams (1 pound) beef or lamb, preferably shoulder/chuk cut into large pieces
1 kg (2.2 pounds) fresh artichokes
200 grams (7 oz) fresh green peas
1 medium onion, finely chopped
3 garlic cloves, grated
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground turmeric
Salt and pepper, to taste
5 tablespoons olive oil
1 liter (4 cups) water
1/2 preserved lemon
2 tablespoons finely chopped cilantro and parsley

DIRECTIONS:
1- Fill a large bowl with water and two tablespoons of lemon juice.
2- Clean the artichokes: using a paring knife, first remove the leaves. Cut the hard edges at the bottom of the artichokes. Then cut off the center and using a spoon, scoop out the hairy center of the artichokes until you get a nice clean artichoke's heart. Submerge the artichoke hearts in the bowl with water and lemon juice so they do not oxidize, until they are ready to be cooked.
Note: rub some lemon on your hands and fingertips before cleaning the artichokes so your fingers don't become stained.
3- In a pressure cooker, over medium heat, place the pieces of beef. Add the onions, garlic cloves, ginger, coriander, turmeric, salt, pepper, and olive oil. Mix all the ingredients. Add 500 ml of water, close the pressure cooker, and cook for 30 minutes or until the meat is half cooked. Check on the meat from time to time and add more water if necessary.
4- Drain the artichokes from the lemony water and wash them.
5- Open the pressure cooker, add the artichoke hearts, green peas, chopped parsley and cilantro, and preserved lemon. Add water if necessary, just enough to half cover the ingredients. Cover the pressure cooker and continue cooking on medium heat for about 30 minutes.
6- To serve, place the meat first (either in a plate or a tagine), top it with the artichoke heart and green peas, then pour all the sauce around. Top with more finely chopped parsley and cilantro. Serve immediately with crusty bread!

Note: when cooking, never open the pressure cooker until you turn off the heat and release the pressure. Otherwise, it can explode!

How to make Lamb with artichokes(borek in the oven )Algerian recipes ????????iftar طاجين لحم بالقرنون

Slow Cooker Lamb Chops with Artichokes

Emily Richards shares an amazing easy slow cooker recipe for Slow Cooker Lamb Chops with Artichokes. These crock pot lamb chops are a how to recipe for dinner that's sure to please.

Ingredients:
2 lb (1 kg) lamb shoulder blade chops (about 4)
1 Tbsp (15 mL) chopped fresh thyme
1/2 tsp (2 mL) each salt and pepper
1 Tbsp extra virgin olive oil
1 large onion, thinly sliced
1 cup (250 mL) dry white wine
1/4 cup (60 mL) butter, melted
2 Tbsp (30 mL) tomato paste
2 jars (6 oz/170 mL each) marinated artichokes, drained
1/2 cup (125 mL) peas

Method:
Sprinkle chops with thyme, salt and pepper; toss to coat evenly.
In non-stick skillet, heat oil over medium high heat; brown chops on both sides and place in slow cooker.
Sprinkle onion over top.
Whisk together wine, butter and tomato paste; pour into slow cooker.
Add artichokes.
Cover and cook on Low for 6 hours or on High for 3 hours until lamb is very tender.

Makes 4 to 6 servings.

Tip: If fresh thyme isn’t available you can use 2 tsp (10 mL) dried thyme.

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Winter Tajine - Algerian Tajine with Peas ????????✨

Ingredients
1½ lb stewing beef , cut large chunks
1 lb shelled peas (fresh or frozen)
2 carrots , peeled and cut in 1-inch/2,5cm slices
2 potatoes , peeled and cut into chunks
4 artichoke bottoms , halved
½ teaspoon ras el hanout
⅓ teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon cumin
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
3 cloves garlic , crushed
1 onion , thinly sliced
2 bay leaves
3 tablespoons olive oil
1 tablespoon tomato paste
Salt
Pepper

Instructions:
In a casserole or a tagine pot, add the oil and cook the veal at medium heat for a few minutes. Add onion, garlic, salt and pepper, and continue to sauté for 5 minutes, stirring regularly.
Add carrots, peas, spices and tomato paste. Reduce heat and simmer for 10 minutes covered, stirring occasionally.
Cover with water and simmer for 15 minutes.
Add the potatoes and artichoke bottoms, bay leaves, cilantro and parsley. Cook for at least 30 minutes until everything is fully cooked.

Lamb and Artichoke Kitchen Invasion: Ideale Ristorante

I headed up to Ideale to cook with Maurizio. We were in a springtime frame of mind and in Roma that means young spring lamb and the first crop of artichokes.

Carciofi alla Romana is a simple preparation. Maurizio cleaned a large artichoke in a flash. The artichokes went upside down in a pot with a bath of water, white wine, extra virgin olive oil and a few aromatics.

Potatoes were tossed with extra virgin olive oil, rosemary and garlic and roasted in the oven.

But the star of this meal was the scottadito (“burn the finger”). The chops are so good you burn your fingers because you can’t wait to pick them up and eat those lolipops.

Authentic Italian cooking recipes from what's left of San Francisco's Italian-American neighborhood.

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