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 and artichoke stew recipe. Me To Mati #passionfood
Recipe:
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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 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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Braised Lamb With Artichokes And Mushrooms
Susan Nye of Around the Table shows how to make this lamb dish.
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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