ARTICHOKE STEAK SALAD
"I came up with my hearty main-course salad to take to picnics instead of lugging along a grill. It's perfect for potlucks, too," reveals Pat Briggs from Sarasota, Florida. "Feel free to substitute other meats for the steak, such as leftover roast beef, grilled pork or chicken.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a jar with a tight-fitting lid, combine the first seven ingredients; set aside. , Grill or broil steak until a thermometer reaches at least 145° (medium-rare). Slice across the grain into thin strips. , In a bowl, combine the steak, mushrooms, artichokes, tomatoes and onions. Shake dressing; pour over steak mixture and toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally. , Line a serving platter with lettuce; top with steak mixture and dressing. Garnish with eggs.
Nutrition Facts :
LAMB WITH ARTICHOKES, A GREAT SIMPLE CLASSIC.
Lamb with artichokes, a great simple classic.
Provided by Enrica
Categories Ligurian recipes
Time 55m
Yield 4 people
Number Of Ingredients 9
Steps:
- Put a small pot of lightly salted water on the heat.
- In a skillet heat four tablespoons of oil, add the cloves of garlic, rosemary and lamb.
- Pepper and brown over high heat for ten minutes turning the pieces of lamb from time to time.
- Meanwhile, clean artichokes from the harder outer leaves, cut into quarters, remove the inner beard and soak in a bowl of water with a spoonful of flour to prevent oxidizing.
- When lamb is well roasted pour in white wine. Once evaporated add a ladle of hot water, cover and simmer for 20 minutes.
- Add more hot water if you see it drying out. Add the artichokes cut into quarters and cook for another 15 minutes adding a little hot water where necessary.
- Season to taste with salt and pepper.
- Serve hot.
LAMB STEAKS WITH ARTICHOKE SALAD
A meaty main or lovely lunch that will be ready in just 25 minutes
Provided by Good Food team
Categories Main course
Time 25m
Number Of Ingredients 8
Steps:
- Put the lamb in a bowl with the garlic, olive oil, paprika and some seasoning. Mix well then leave for 5 mins.
- Tear the chicory leaves into pieces and mix with the artichokes and watercress. Drizzle over a little of the reserved artichoke liquid.
- Heat a griddle pan or barbecue until smoking, then add the lamb. Cook for 5-6 mins, turning half way. Slice the lamb, arrange on top of the salad and pour over any juices. Serve with crusty bread if you like.
Nutrition Facts : Calories 544 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.81 milligram of sodium
LAMB WITH ARTICHOKES, LEMON AND OLIVES
Provided by Food Network
Number Of Ingredients 31
Steps:
- For the lamb: Trim the lamb shoulder to remove all the fat and cube into medium size pieces. In a Dutch oven or large sauce pot heat the olive oil until hot and saute the onions until soft, about 3 to 4 minutes. Next, add the lamb pieces and cook for approximately 2 to 4 minutes. Add the saffron, pepper, parsley, bay leaves, 1 tablespoon cumin, and 1/3 teaspoon turmeric. Mix well and cook for an additional 5 minutes. Add the water, cover the pot, reduce the heat and simmer for 45 minutes to 1 hour. When the lamb is tender, transfer it to a separate casserole with a small amount of sauce to keep it warm. To the sauce add 1/2 cup green olives and allow the sauce to cook for 3 more minutes. Pour the sauce and artichokes over the lamb on the casserole plate and garnish the plate with fresh lemon slices as well as preserved lemon slices, and freshly chopped parsley. Serve immediately.
- For the Artichokes with Lemons and Olives: Heat the olive oil in a Dutch oven or stock pot, add onions, garlic, saffron, black pepper, cumin, salt and bay leaves, stir well and bring to a boil. Drain the artichokes from cold water and put in the casserole, cook for about 20 to 30 minutes. Then add olives, lemon juice and preserved lemon, reduce heat for another 10 minutes, and let simmer. Serve in a platter, pour lemon juice over artichokes and garnish with thin slices of lemon. Serve the artichokes as a vegetarian dish or as a garnish for lamb.
ARTICHOKE GRILLED STEAK SALAD
Loaded with veggies and laced with a tasty herb dressing, this satisfying, grilled-steak salad from our Test Kitchen boasts an easygoing elegance. Pair it with a crusty loaf of bread and red wine or iced tea for patio dinner or picnic.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large bowl, combine the tomatoes, onion, artichokes and mushrooms. In a small bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic. Pour over vegetable mixture; toss to coat. , Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat.
Nutrition Facts :
LAMB CHOPS WITH ARTICHOKE MINT SALAD
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Toss salad ingredients together and set aside.
- Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Place lamb chops in the pan and saute until medium rare, about 3 minutes per side. Sprinkle with salt and pepper.
- Place 1 lamb chop on each of 4 plates. Top with the salad and serve.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 39 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 17 grams, Sodium 563 milligrams, Sugar 1 gram
LAMB STEW WITH JERUSALEM ARTICHOKES
The cubed tubers add a nice firm texture to the stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.
- Cook the artichokes in remaining tablespoon oil in same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer artichokes to a separate bowl.
- Add onion, garlic, and ginger to remaining oil in pot; saute over medium-high heat, stirring occasionally, until onion is translucent, about 4 minutes. Add cinnamon, cloves, cardamom, and red-pepper flakes; cook, stirring constantly, 2 minutes.
- Stir in tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up tomatoes. Add reserved lamb; bring mixture to a boil. Reduce heat to low; cover, and simmer until meat is tender, about 1 hour.
- Return reserved artichokes to pot. Continue to simmer until artichokes are tender, about 25 minutes; add caperberries during final 5 minutes of cooking. Season with salt and black pepper; stir in cilantro. Discard cinnamon, cloves, and cardamom before serving.
ROAST LAMB WITH ARTICHOKES AND LEMONS
Provided by Jody Williams
Categories Lamb Roast Easter Dinner Artichoke Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Lamb and artichokes:
- Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12-15 minutes. Transfer lamb and oil to a roasting pan.
- Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
- Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2-2 hours. (Remove artichokes if they become too soft before meat is done.)
- Anchovy-herb oil and assembly:
- Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
- When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.
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GREEK LAMB AND SALAD DINNER | RECIPETIN …
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5/5 (4)Total Time 15 minsCategory DinnerCalories 554 per serving
- Pour 1/4 cup of the Dressing, dried oregano, and a pinch of salt and pepper onto the lamb steaks and use your hands to coat evenly.
- To freeze: Place the lamb and marinade in a ziplock bag, remove as much air as possible and freeze. To cook, defrost completely and bring back to room temperature.
LAMB WITH ARTICHOKES RECIPE | BON APPéTIT
From bonappetit.com
5/5 (7)Estimated Reading Time 3 minsServings 6-8
- Place a rack in middle of oven; preheat to 275°. If lamb is tied or trussed, remove any twine or netting. Sprinkle lamb all over with 3 Tbsp. sumac, 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, and 1 Tbsp. pepper.
- Reroll lamb so the fattier side is on top (it doesn’t have to be tight; you can just close it back up like a book). Using 3–4 pieces of kitchen twine, tie lamb in 2" intervals to close. Place bottom halves of both garlic heads, cut side up, in the center of a 13x9" baking dish and set lamb, fat side up, on top (the garlic acts as a makeshift, better-tasting wire rack). Scatter cloves from remaining top halves of garlic heads around lamb, then tuck artichokes and sprigs from ½ bunch oregano around. Pour in wine and oil; season vegetables with salt and pepper. Roast lamb and artichokes until a thermometer inserted into the thickest part of lamb registers 135° for medium-rare, 2–2½ hours.
- Remove lamb and artichokes from oven and increase temperature to 500° (taking the lamb out while the oven heats up prevents the meat from overcooking).Once oven temperature is at 500°, slide baking dish back into oven and roast until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges, 10–12 minutes. Carefully transfer lamb to a cutting board and let rest at least 20 minutes.
- Meanwhile, scatter half of mint leaves over artichokes and toss well to coat. Toss radishes, shallot, and vinegar in a small bowl to combine; season radish salad with salt and pepper.
WARM LAMB SALAD WITH FRESH HERBS, FETA …
From foodandwine.com
- In a small bowl, whisk the olive oil with the red wine vinegar and Dijon mustard until emulsified. Season the dressing generously with salt and pepper.
- In a large bowl, toss the Bibb lettuce with the frisée, dill, parsley leaves, artichokes, tomatoes, cucumber, onion and olives. Add the dressing and toss well until evenly coated. Add the sliced lamb and feta cheese and toss gently. Transfer the lamb salad to chilled plates and serve immediately.
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