Lamb Stuffed Artichoke Hearts
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FROM - Garry Vroegh (Modified) INGREDIENTS
1-1/2 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
1/2 teaspoon cumin
1 tablespoon garlic cloves, minced
1/2 teaspoon freshly-ground pepper
Salt, to taste
15 small whole artichokes OR substitute frozen whole artichokes hearts, defrosted
2 tablespoons olive oil
1/2 cup Cornflake or bread crumbs
3 tablespoons fresh cilantro, finely choppedLEMON AND GARLIC SAUCE
3 cloves garlic
1 cup fresh lemon juice (about 12 medium lemons)
1/2 cup water
3 celery sticks, thinly slicedTHE 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 the 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 in a preheated 350 degree oven 20 to 25 minutes or until the meat is no longer pink. Sprinkle cilantro over the hearts before serving.