Stuffed artichoke hearts with ground beef and pine nuts - أرضي شوكي محشية باللحم و الصنوبر
makes 10 stuffed artichokes serves 6-8 people
Recipe:
10 artichoke hearts
salt
1/2 a lemon
2 tbsp. olive oil
350g lean ground beef
2 medium onions, finely chopped
2 tbsp. pine nuts
2 tsp. Aleppo red pepper or paprika
2 tsp. 7 spices
salt
ground black pepper
5g butter
1 tbsp. all-purpose flour
1 and 1/2 cup stock water from boiling the artichokes
1 whole lemon juice ( optional ) , if you like a little more citrus flavor
-Serve with some rice pilav and your choice of salad
Enjoy!
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Lamb chops with artichokes and peas
Get ready for spring with this beautiful lamb chop dish from Chef Massimo.
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.
MOROCCAN LAMB TAJINE WITH ARTICHOKES AND PEAS | EASY AND DELICIOUS RECIPE | SAM LAKE CHANNEL
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Hello everyone, hope you are all well! Today I am sharing with you a traditional Moroccan lamb tajine with artichokes and peas. The flavours of this tajine are incredibles and the artichokes and the meat melt in your mouth, it's a delicious tajine that you have to try if you haven’t done it yet, I highly recommend it you will not be disappointed.
Enjoy!
❤
Ingredients for 6 people:
• 6 pieces of lamb shoulder (around 1kg) or the amount you want
• 1 tsp of salt
• ½ tsp of black pepper
• 1 tsp of turmeric
• 1 tsp full of ginger paste or 1 tsp of ginger powder
• 4 minced garlic cloves
• 1 pinch of saffron threads
• 1 small glass of water
• 1 large chopped onion
• 1 tbsp of chopped coriander
• 1 tbsp of chopped parsley
• 1 small preserved lemon (lemon confit) or 1 small lemon
but the preserved lemon is best for this recipe
• 1 fresh tomato (minced)
• 3 tbsp of olive oil
• 500gr of frozen artichokes (you will find it in all Arab shop in the frozen section)
• 600gr of frozen peas
WHOLE-SEED BREAD ROLLS RECIPE
HEALTHY HOMEMADE WHOLEMEAL BREAD WITHOUT KNEADING:
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Lamb Fricasse: Lamb & Greens Stew in a Lemony Sauce (Classic Recipe)
Serves 4-6:
2 – 2 and ½ pounds lamb
¼ cup olive oil
Salt and freshly ground pepper to taste
8 scallions, finely sliced
1-pound greens: Romaine lettuce, mustard greens, spinach, or dandelion greens, roughly chopped
¼ cup dill, finely chopped
2 tablespoons mint, finely chopped
For the Avgolemono sauce (egg-lemon sauce):
3 egg yolks
¼-1/2 cup fresh lemon juice
Pinch of salt
1 tablespoon cornstarch
Season the meat on both sides with salt and pepper.
Heat olive oil in a pot and brown the meat in a few batches all around. About 5-8 minutes. Do this in batches as to avoid overcrowding the pot. Overcrowding the pot will prevent the meat from browning.
Note: the meat can also be browned in the oven by placing it in a baking pan, drizzled with olive oil and seasoned with salt and pepper. Roast at 500 °F, 260 °C for about 10 minutes.
Add the sliced scallions to the pot with the meat and cook over high heat for 3-5 minutes or until the scallions soften a bit.
Cover the meat with water and bring to a boil.
Cover the pot with the lid and reduce the heat to a medium low. Cook for approximately 1 and ½ to 2 hours or until the meat is tender. Stir often and add more water if needed.
Wash, dry, and coarsely chop the greens.
Once the meat is soft, add the chopped greens to the pot, cover with lid and cook until they are wilted.
Taste and add more salt and pepper if desired.
Prepare the Avgolemono sauce by combining the egg yolks, lemon juice, and corn starch in a small bowl. Whisk until smooth.
Temper the sauce by adding about ½ cup of hot liquid from the pot and whisking to combine.
Pour the sauce into the pot and mix to distribute.
Note: Traditionally, the sauce is not stirred, instead, the pot is lifted (carefully with protective kitchen mittens) and then swirled while gently shaking so that the sauce is distributed.
Cook over medium heat 3-5 minutes. Stir in the chopped mint and dill and serve.
Enjoy!
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