Stuffed Artichoke Hearts
With their filling of fresh tomatoes and olives, these delicate artichoke hearts are beautiful, fragrant and figure-friendly. The lamb filet shines with a lot of protein and little fat.
If you use frozen lamb fillet, defrost it slowly in the fridge and remember to pour away the liquid.
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 342 mg | (9 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 36 mg |
Ingredients
- Ingredients
- 3 Tomatoes
- 2 small shallots
- 4 stalks thyme (or more, for garnish)
- 2 tsps olive oil
- 8 Artichoke bottoms (about 1 oz each, from a jar or can)
- 6 large green olives (pitted)
- 2 tsps balsamic vinegar
- salt
- peppers
- 1 pinch of sugar
- 2 garlic cloves
- 2 Lamb fillet (about 3 oz. each)
- 1 tsp Pine nuts
Preparation steps
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.
Peel, halve and core tomatoes. Cut flesh into small cubes and add to the bowl.
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.
Drain artichoke hearts. Chop olives coarsely, add to the tomatoes and mix well. Season with balsamic vinegar, salt, pepper and 1 pinch of sugar.
Fill each artichoke heart with 1 tablespoon of the tomato mixture.
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.
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.
Set 1 medallion on each artichoke heart. Garnish with remaining tomato mixture and pine nuts and serve.