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.
Artichokes a la Polita: Greek Style Artichoke (Constantinople) Stew
Get this recipe and many more here:
Serves 4-6:
4-6 fresh artichokes
½ - 1/3 cup olive oil
1 small onion, finely chopped
2 garlic cloves, grated
8 scallions, thinly sliced
2 carrots, sliced
4 small – medium potatoes, quartered
1 tablespoon all-purpose flour
1 cup frozen green peas, thawed
¼ cup finely chopped fresh dill
Salt and freshly ground pepper, to taste
1/3 cup fresh lemon juice (or less)
1-2 lemons, sliced in half for rubbing on artichokes
1 teaspoon cornstarch (optional)
Cook the finely chopped onion with the olive oil in a pot over low heat until soft and golden. About 10-15 minutes.
In the meantime, carefully peel the artichokes.
Keep a large bowl halfway filled with ice water and 1-2 lemons cut in half inside the water.
Remove the outer leaves of the artichoke and the hairy choke. Rub it all over with lemon and place in the bowl of water. This will keep them from turning brown.
Add the grated garlic to the pot and warm through. Add scallions and cook over low heat until soft. About 5 minutes.
Add the carrot and all-purpose flour. Mix it and cook for 1-2 minutes over high heat.
Add the artichokes, potatoes and season with salt and pepper.
Pour enough water in the pot to almost cover the vegetables.
Bring to a boil then cover the pot with the lid. Reduce to a medium low heat and cook about 45 minutes or until the vegetables are fully cooked and tender.
Taste and add more salt and pepper in needed.
Add the green peas and stir to combine.
Combine the lemon juice with the cornstarch in a small bowl and mix to dissolve. Begin with a small quantity of lemon juice (1/4 cup) because sometimes lemons are very strong and somewhat bitter. You can always add more lemon juice afterwards.
Note: If you prefer your artichoke stew more on the brothy side, do not add the cornstarch. The addition of cornstarch gives it a creamy velvety texture while thickening it a little bit.
Add the lemon juice and cornstarch mixture to the pot and mix to combine.
Bring to a boil and taste once again for seasoning and add more lemon if desired.
Top with the chopped fresh dill and serve.
The stew will thicken as it sits and tastes wonderful with toasted bread. Enjoy!
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How To Make Sardinian Lamb With Artichokes
Discover how to make Sardinian lamb with artichokes with this easy-to-follow recipe by Marcella.
Music: Good Morning by Philip E Morris
Created by InShot
For the full recipe, check out
Greek Style Artichoke & Pea Stew | Vegan Greek Recipes
Here's another recipe right out of the village cookbook for stewed artichokes and peas in a light tomato sauce. With less than five ingredients, this low carb, vegan recipe recipe will please everybody. Try it today, love it forever....
⚠️ SORRY everyone about the wave thing happening in this video. It’s a focusing issue with the camera and is something that cannot be corrected in post editing. I am aware of this issue and moving forward will not happen again. Once again, my apologies for the wavy boat effect ⚠️
Recipe at:
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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How to make Moroccan lamb Tagine with Peas Artichoke & Saffron Potatoes طاجين القوق والجلبانة باللحم
Delicious #Moroccan #tagine #recipe .
Fragrant with #ginger and #saffron,
it's a classic.
colourful lamb stew packed full of big flavors...
Goat meat may be substituted for the #lamb or #beef