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EatSmarter exclusive recipe

Stuffed Artichoke Hearts

with Lamb

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Stuffed Artichoke Hearts
162
calories
Calories

Stuffed Artichoke Hearts - A feast for the eyes with a Mediterranean touch

0
Print
easy
Difficulty
30 min.
Preparation
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie162 kcal(8 %)
Protein13 g(13 %)
Fat9 g(8 %)
Carbohydrates4 g(3 %)
Sugar added1 g(4 %)
Roughage6.5 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.1 mg(8 %)
Folate27 μg(9 %)
Pantothenic acid0.4 mg(7 %)
Biotin3 μg(7 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C12 mg(13 %)
Potassium342 mg(9 %)
Calcium61 mg(6 %)
Magnesium40 mg(13 %)
Iron2.6 mg(17 %)
Iodine3 μg(2 %)
Zinc2.3 mg(33 %)
Saturated fatty acids1.7 g
Uric acid121 mg
Cholesterol36 mg
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
3
2
small shallots
4 sprigs
thyme (or more, for decoration)
2 teaspoons
8
Artichoke bottoms (about 30 grams each, from a jar or tin)
6
large green olives (pitted, about 30 grams)
2 teaspoons
1 pinch
2
2
Lamb fillet (about 75 grams each)
1 teaspoon
pine nut (20 grams)
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Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Bowl, 1 Tablespoon, 1 Teaspoon, 1 Paper towel, 1 Large knife, 1 large Skillet, 1 Slotted spatula

Preparation steps

Step 1/8
Stuffed Artichoke Hearts preparation step 1

Rinse tomatoes and cut out stems. Pour boiling water over tomatoes in a bowl and soak for 2 minutes, Drain and rinse in cold water.

Step 2/8
Stuffed Artichoke Hearts preparation step 2

Peel, halve and core tomatoes. Cut flesh into small cubes and add to the bowl.

Step 3/8
Stuffed Artichoke Hearts preparation step 3

Peel the shallots and chop finely. Rinse thyme, shake dry and strip the leaves from 3 branches. Mix along with shallots and 1 tablespoon of olive oil into the tomatoes.

Step 4/8
Stuffed Artichoke Hearts preparation step 4

Drain artichoke hearts. Chop olives coarsely, add to the tomatoes and mix well. Season with balsamic vinegar, salt, pepper and 1 pinch of sugar.

Step 5/8
Stuffed Artichoke Hearts preparation step 5

Fill each artichoke heart with 1 tablespoon of the tomato mixture.

Step 6/8
Stuffed Artichoke Hearts preparation step 6

Peel garlic cloves and cut in half. Rinse lamb loins, pat dry and cut each into 4 thick slices (medallions). Lightly season with salt and pepper.

Step 7/8
Stuffed Artichoke Hearts preparation step 7

Heat the remaining oil with the garlic and the remaining sprig of thyme in a large skillet. Brown lamb on each side to desired doneness, 1-3 minutes. Cooking time depends on whether you prefer medallions well done or pink.

Step 8/8
Stuffed Artichoke Hearts preparation step 8

Set 1 medallion on each artichoke heart. Garnish with remaining tomato mixture and pine nuts and serve.

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