Lamb Stuffed Artichoke Hearts

(Modified from a contribution by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions
  • 1½ pounds lean ground lamb
  • 1 large onion, chopped
  • 3 eggs, beaten
  • 2 Tablespoons fresh parsley, minced
  • 1 bouillon cube of chicken, crumbled; or substitute lamb-stock
  • ½ teaspoon cumin
  • 1 Tablespoon garlic cloves, minced
  • ½ teaspoon freshly-ground pepper
  • salt to taste
  • 15 small whole artichokes (available in Italian markets in season), or substitute frozen whole artichoke hearts, defrosted
  • 2 Tablespoons olive oil
  • ½ cup Cornflake or bread crumbs
  • 3 Tablespoons fresh cilantro, finely chopped.
Lemon and Garlic Sauce
  • 3 cloves garlic
  • 1 cup fresh lemon juice (ca. 12 medium lemons)
  • ½ cup water
  • 3 celery sticks, thinly sliced

The Sauce

Combine sauce ingredients in a non-reactive container and set aside.

Stuffed Artichoke Hearts

Mix the ground lamb with the onions, 2 eggs, parsley, chicken bouillon cube, garlic and pepper. Add salt with caution, as the bouillon is salty.

If you are using fresh small artichokes, clean and parboil or steam. Stuff the hearts with the lamb mixture, mounding the lamb filling above the rim.

Heat the oil in a non-stick skillet. Dip the tops of the stuffed hearts in the remaining beaten egg, then in the crumbs and fry them with their tops down in the oil over medium heat until golden brown. (Don't fry the bottoms)

Place the fried hearts, stuffed side up, in a baking dish and pour the lemon sauce around them, taking care not to get their tops soggy. Cover with aluminum foil. Bake it in a preheated 350° oven 20-25 minutes or until the meat is no longer pink.

Sprinkle cilantro over the hearts before serving.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 01-Nov-2001 11:15:56 EST