Lamb Stew With Baby Artichokes Recipes

Steps:

• Heat 2 tablespoons oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.
• Cook the artichokes in remaining tablespoon oil in same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer artichokes to a separate bowl.
• Add onion, garlic, and ginger to remaining oil in pot; saute over medium-high heat, stirring occasionally, until onion is translucent, about 4 minutes. Add cinnamon, cloves, cardamom, and red-pepper flakes; cook, stirring constantly, 2 minutes.
• Stir in tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up tomatoes. Add reserved lamb; bring mixture to a boil. Reduce heat to low; cover, and simmer until meat is tender, about 1 hour.
• Return reserved artichokes to pot. Continue to simmer until artichokes are tender, about 25 minutes; add caperberries during final 5 minutes of cooking. Season with salt and black pepper; stir in cilantro. Discard cinnamon, cloves, and cardamom before serving.

Steps:

• For the lamb: Trim the lamb shoulder to remove all the fat and cube into medium size pieces. In a Dutch oven or large sauce pot heat the olive oil until hot and saute the onions until soft, about 3 to 4 minutes. Next, add the lamb pieces and cook for approximately 2 to 4 minutes. Add the saffron, pepper, parsley, bay leaves, 1 tablespoon cumin, and 1/3 teaspoon turmeric. Mix well and cook for an additional 5 minutes. Add the water, cover the pot, reduce the heat and simmer for 45 minutes to 1 hour. When the lamb is tender, transfer it to a separate casserole with a small amount of sauce to keep it warm. To the sauce add 1/2 cup green olives and allow the sauce to cook for 3 more minutes. Pour the sauce and artichokes over the lamb on the casserole plate and garnish the plate with fresh lemon slices as well as preserved lemon slices, and freshly chopped parsley. Serve immediately.
• For the Artichokes with Lemons and Olives: Heat the olive oil in a Dutch oven or stock pot, add onions, garlic, saffron, black pepper, cumin, salt and bay leaves, stir well and bring to a boil. Drain the artichokes from cold water and put in the casserole, cook for about 20 to 30 minutes. Then add olives, lemon juice and preserved lemon, reduce heat for another 10 minutes, and let simmer. Serve in a platter, pour lemon juice over artichokes and garnish with thin slices of lemon. Serve the artichokes as a vegetarian dish or as a garnish for lamb.

Steps:

• Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts.
• Preheat oven to 350 degrees F.
• Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes.
• Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm.

Steps:

• Lamb and artichokes:
• Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12-15 minutes. Transfer lamb and oil to a roasting pan.
• Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
• Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2-2 hours. (Remove artichokes if they become too soft before meat is done.)
• Anchovy-herb oil and assembly:
• Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
• When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.

Steps:

• Heat 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.
• Cook the artichokes in the remaining tablespoon oil in the same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer the artichokes to a separate bowl.
• Add the onion, garlic, and ginger to the remaining oil in the pot; sauté over medium-high heat, stirring occasionally, until the onion is translucent, about 4 minutes. Add the cinnamon, cloves, cardamom, and red pepper flakes; cook, stirring constantly, 2 minutes.
• Stir in the tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up the tomatoes. Add the reserved lamb; bring the mixture to a boil. Reduce heat to low; cover, and simmer until the meat is tender, about 1 hour.
• Return the reserved artichokes to the pot. Continue to simmer until the artichokes are tender, about 25 minutes; add the caperberries during the final 5 minutes of cooking. Season with salt and black pepper; stir in the cilantro. Discard the cinnamon, cloves, and cardamom before serving.

Steps:

• Cut the lamb into 1 inch pieces.
• Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
• Slice each artichoke heart in half.
• Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
• Add the spring onions and cook for 3-4 minutes.
• Increase the heat to high and add the meat.
• Brown the meat until it becomes a rich, dark colour.
• Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
• Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
• Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
• Turn off heat.
• In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
• With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
• When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.

Steps:

• Dredge the lamb lightly with flour. Heat the oil in a large heavy casserole and brown the lamb pieces a few at a time, on all sides, turning them with tongs. Remove the browned pieces to a bowl.
• Add the stock, garlic, tomatoes, tomato paste and white wine. Scrape up the cooking juices with a spoon, stir well, and return the lamb pieces to the casserole along with the thyme, salt and pepper. Cover and simmer over medium-low heat.
• After the meat has simmered for 30 minutes add the carrots. After 15 more minutes, add the onions. Cook the stew for one-and-a-half to two hours total, or until the meat is tender.
• Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes. Remove tough outer leaves. Slice the artichokes vertically top to bottom in quarter-inch pieces. Place them in a large bowl filled with water and lemon juice to stop them from turning brown.
• Heat the olive oil in a large skillet. Saute the artichokes until brown and keep warm. Add the garlic to the skillet and cook just enough to change color. Sprinkle over the top of the artichokes. Just before serving the stew, sprinkle the artichokes over the top.