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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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 Artichoke Hearts and Green Peas
It's Artichoke Season (Not in Northern Germany). So it's time for this timeless moroccan recipe that combines the earthy flavour of artichoke with the fragrant pieces of lamb. Along for the ride is a a bunch spices and herbs, for a dish that will exceed your expectations !!!
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This recipe requires: 2 h and 45 min
Lamb: 650 g / 1.5 lbs
Artichoke Hearts: 8
Red Onions: 2 Medium
Garlic: 4 Cloves
Sea Salt: 1 tsp
Black Pepper: 1/2 tsp
Ginger: 1/2 Tbsp
Turmeric: 1/2 Tbsp
Preserved Lemon: 1/2
Parsley & Cilantro: 2 Tbsp
Green Peas: 45 g / 1.5 oz
Hot Water: 450 ml / 15 fluid oz
12 Red or Green Olives
Optional:
1 Green and 1 Red Chili