EatSmarter exclusive recipe

Stuffed Artichoke Heartswith Lamb

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

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Calories:162 kcal
Difficulty:easy
Preparation:30 min
Ready in:30 min
Low-sugar
low-carb
High-protien
high-fiber
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1 serving contains (Percentage of daily recommendation)
Calories162 kcal(8%)
Protein13 g(26%)
Fat9 g(11%)
Carbohydrates4 g(2%)
Added Sugar1 g(1%)
Roughage7 g(23%)

Recipe Development: EAT SMARTER

Ingredients

For servings

3tomatoes
2small shallots
4 sprigsthyme (or more, for decoration)
2 teaspoonsolive oil
8Artichoke bottoms (about 30 grams each, from a jar or tin)
6large green olives (pitted, about 30 grams)
2 teaspoonsbalsamic vinegar (rosé)
salt
peppers
1 pinchof sugar
2Garlic cloves
2Lamb fillet (about 75 grams each)
1 teaspoonpine nut (20 grams)

Kitchen Utensils

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

Directions

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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.
2 Peel, halve and core tomatoes. Cut flesh into small cubes and add to the bowl.
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.
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.
5 Fill each artichoke heart with 1 tablespoon of the tomato mixture.
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.
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.
8 Set 1 medallion on each artichoke heart. Garnish with remaining tomato mixture and pine nuts and serve.
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