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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

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easy
Difficulty
30 min.
Preparation
Nutritions
Fat9 g
Saturated Fat Acids1.7 g
Protein13 g
Roughage6.5 g
Sugar added1 g
Calorie162
1 serving contains
Calories162
Protein/g13
Fat/g9
Saturated fatty acids/g1.7
Carbohydrates/g4
Added sugar/g1
Roughage/g6.5
Bread exchange unit0.5
Cholesterol/mg36
Uric acid/mg121
Vitamin A/mg0.1
Vitamin D/μg0
Vitamin E/mg2
Vitamin B₁/mg0.1
Vitamin B₂/mg0.1
Niacin/mg5.6
Vitamin B₆/mg0.1
Folate/μg27
Pantothenic acid/mg0.4
Biotin/μg3
Vitamin B₁₂/μg0.7
Vitamin C/mg12
Potassium/mg342
Calcium/mg61
Magnesium/mg40
Iron/mg2.6
Iodine/μg3
Zinc/mg2.3

Recipe development: EAT SMARTER
Ingredients
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

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 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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