Lamb chops with artichokes and peas
Get ready for spring with this beautiful lamb chop dish from Chef Massimo.
Braised Lamb With Artichokes And Mushrooms
Susan Nye of Around the Table shows how to make this lamb dish.
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!
Lamb with artichokes and peas au gratin - recipe
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Lamb is a must-have on many Easter tables, so we'll be preparing with Sonia a traditional recipe from southern Italy: the lamb with artichokes and peas au gratin! Find this and many more recipes on the Giallozafferano App in English
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Lamb is a must-have on many Easter tables, so today we'll be preparing a very tasty recipe, the lamb with artichokes and peas au gratin! But let's see together what ingredients we'll need to make it:
• 2,2 lbs (1 kg) of lamb
• 1 bunch of parsley
• 6 tbsp of extra virgin olive oil
• ½ cup (60 g) of breadcrumbs
• ½ cup (50 g) of parmesan cheese
• 1/3 cup (30 g) of pecorino cheese
• 2 medium onions • just under ½ cup (100 ml) of red wine
• 2 cups (500 ml) of vegetable broth
• 14 oz (400 g) of artichoke hearts
• salt and pepper / 2 cloves of garlic
• 3 cups (450 g) of green peas
• 2 cups (150 g) of fresh bread crumbs
Let's make together the lamb with artichokes and peas au gratin!
Heat 3 tablespoons of oil in a pan, add a chopped onion, and sauté on a very low flame for about 10-15 minutes, to keep the onion from browning. Now add the peas... and the artichoke hearts, which have been cut into quarters; then pour in less than 1 cup (200 ml) of vegetable broth and cook the vegetables until tender, but not mushy.
While the artichokes and peas are cooking, don't forget to add salt before turning off the heat, take another pan, heat 3 tablespoons of extra virgin olive oil, add the other chopped onion and sauté on a low flame until soft; after that add the lamb: remember that it's best to wash the meat, to remove any bone chips, and trim off any visible fat, or as much as possible. When the meat turns white, not browned, add the red wine... and salt. Cook for about 20 minutes on a low flame, covered with a lid.
When the artichokes and peas are cooked and the gravy has thickened, take an ovenproof pan and combine all the ingredients together. Now, in another bowl, combine the crushed garlic with the chopped parsley, the ground pepper, the grated cheeses, the fresh bread crumbs and the dry bread crumbs, mix them together and cover the peas, artichokes and lamb with the resulting mixture... then pour in the remaining vegetable broth, that is just over 1 cup (300 ml). Return to the heat, and cook on a medium flame, covered with a lid, for about 10 minutes, so that the mixture absorbs the moisture.
It's been 10 minutes, the bread is moistened, so bake the pan at 390°F (200°C) for about 20 minutes; during the last 5 minutes turn on the broiler, to make it golden brown on top.
20 min. -- 390°F (200°C)
5 min. - grill
The lamb with artichokes and peas au gratin is ready to be served at your Easter table! From Sonia and GialloZafferano bye and see you next video recipe.
Lamb, Artichokes & Orzo - Wicked Good Eats
Lamb, Artichokes & Orzo - Wicked Good Eats
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.