ROAST LAMB WITH TOMATOES AND ARTICHOKE HEARTS
Make and share this Roast Lamb With Tomatoes and Artichoke Hearts recipe from Food.com.
Provided by Parsley
Categories Lamb/Sheep
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Place lamb into a roasting pan and rub lamb with parsley and oregano.
- Add wine, diced tomatoes (and juice), artichoke hearts (and juice), garlic and pepper.
- Cover and roast, basting occasionally with pan juices, for 70-90 minutes, or until desired doneness is reached.
- Allow to rest for about 15 minutes before serving.
Nutrition Facts : Calories 84.4, Fat 0.4, SaturatedFat 0.1, Sodium 487.1, Carbohydrate 16.4, Fiber 5.2, Sugar 5.9, Protein 3.3
LAMB WITH ARTICHOKES AND SUN-DRIED TOMATOES
Steps:
- Position rack in center of oven and preheat to 325°F. Heat 1 tablespoon reserved oil in heavy large pot or Dutch oven over high heat. Season lamb shanks lightly with salt and pepper. Add lamb to pot and cook until brown, turning frequently, about 6 minutes. Add garlic and stir 1 minute. Add canned tomatoes, broth and sun-dried tomatoes. Bring liquids to boil. Cover pot and bake lamb until almost tender, turning once, about 1 hour. Add artichoke hearts. Cover and bake until lamb is very tender, about 20 minutes. (Can be prepared up to 1 day ahead. Cool, cover and refrigerate.)
- Transfer lamb to plate. Spoon fat from surface of pan juices. Boil pan juices over high heat until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Return lamb to pot and rewarm over low heat.
ARTICHOKE & SUN-DRIED TOMATO LASAGNA
I couldn't believe it when I found this recipe. I love artichokes and I'll try any recipe once. This is fantastic. I found it at Epicurian & added the Sun dried tomatoes 'cause I like them with artichokes. It was a great improvement. Instead of the Bechamel sauce you can use a pre-made four cheese sauce or even alfredo.
Provided by annconnolly
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Prepare a bowl of acidulated water by squeezing the juice of one lemon to the water.
- To prepare the artichokes, snap off the outer leaves down to the tender inner leaves. Slice off the tops and quarter the artichokes, rubbing the cut edges with half a lemon to prevent them from discoloring. Cut out the fuzzy inner choke and thinly slice each quarter. Drop into the bowl of acidulated water. Repeat with all the artichokes.
- Drain the artichokes and put them into a large flat pan. Add the butter and water just to cover. Cook over a medium-high fire until the water has totally evaporated and the artichokes are tender. Salt well and transfer to a large bowl. Mix with 3/4 quarters of the Béchamel. Taste, add the juice of the remaining half lemon, and more salt and pepper if necessary.
- Htydrate the sun dried tomatoes in hot water.
- Put the cheeses in two separate bowls. Fill another large bowl with cold water. Fill yet another pan with water, add some salt, and bring to a boil. Butter a baking pan large enough to hold the finished dish.
- To assemble, butter a large baking pan. Drop enough pasta to cover the bottom of the baking dish into the boiling water. After a minute, remove the pasta with a slotted spoon and drop into a bowl of cold water to cool. When the pasta is cool, remove and layer the bottom of the baking dish with the noodles. Spread 1/4 of the artichoke cream over, then 1/4 of each of the cheeses and some tomato pieces.
- Repeat the process to make two more layers. Put another layer of pasta leaves on top, and cover with the remaining Béchamel and cheeses. Add some more salt, and grind some pepper over the top. (Up to this point, the lasagna can be prepared some hours before serving.).
- Bake for about half an hour, until a golden-brown crust has formed. Allow to rest a bit before serving.
Nutrition Facts : Calories 799.2, Fat 33.7, SaturatedFat 20.1, Cholesterol 96.5, Sodium 1071.5, Carbohydrate 94.5, Fiber 14, Sugar 5.1, Protein 36.6
FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES
From Everday Italian on the Food Network, this recipe is absolutely amazing! Do not hesitate, go out, buy your ingredients, and start cooking!!!
Provided by spaghetti_soprano
Categories < 60 Mins
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
SHRIMP SCAMPI WITH SUN-DRIED TOMATOES, ARTICHOKES AND PROSCUITTO
Amazing flavor profile. Easy to make, about 30 minutes total, and the secret ingredient makes it restaurant quality. YUMMY
Provided by topchefddb
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chop shallots and garlic to a fine mince. Rinse and quarter canned artichoke hearts. Hydrate and drain sun-dried tomato strips. Juice 2 lemons. Clean and dry shrimp. Season shrimp with dried tarragon and white pepper and kosher salt and set aside.
- Melt butter over low heat in a large saute pan. Add garlic and shallot and cook for 2 or 3 minutes until starting to clear. Season to taste with salt and crushed red pepper to taste. Add shrimp and cook turning once until turning pink, but not cooked through. Remove shrimp from pan with slotted spoon, set aside. Add the artichoke hearts an sun-dried tomato and cook until heated through, 3 minutes. Add wine, lemon juice and mustard and continue to cook, stirring occasionally. Season with salt pepper and tarragon. Cook until reduced by half. Add shrimp back to the pan and cook until heated through, lastly add prosciutto, Stir everything until all flavors are married, one minute. Serve with crusty bread.
Nutrition Facts : Calories 500.4, Fat 36.5, SaturatedFat 22.2, Cholesterol 234.5, Sodium 1801.3, Carbohydrate 22.4, Fiber 8.8, Sugar 5.8, Protein 20.4
GREEN BEANS AND ARTICHOKES WITH SUN-DRIED TOMATOES
When you've tried to follow a low carb lifestyle for a while, you like to come up with lots of interesting veggie combinations to make up for the lack of pastas and rices... This is where I got this - just needed something creamy and lovely to go with lamb chops one night.
Provided by A la Carte
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sautee the garlic in the butter over medium heat for about 1 minute.
- Add the whole green beans and toss with the garlic. Cover and cook the beans until they are done.
- Add the artichoke hearts (I cut them into quarters)and sundried tomatoes. Cook until just heated through.
- Add the cream cheese (you may want to use only 1/2 the package, but I use it all).
- Heat until the cream cheese has melted and the dish is bubbling. Add salt and pepper to taste.
Nutrition Facts : Calories 325.8, Fat 24, SaturatedFat 14, Cholesterol 67.4, Sodium 550.9, Carbohydrate 23.2, Fiber 9.5, Sugar 2.5, Protein 10.1
LAMB STEW WITH ARTICHOKES AND DRIED FIGS
Make and share this Lamb Stew With Artichokes and Dried Figs recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 2h26m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Sprinkle lamb with salt and pepper; place flour in a plastic bag, add a few pieces of lamb to the bag; shake to coat.
- Remove and shake off excess flour; repeat with the remaining lamb.
- Heat a deep skillet or sauté pan with a tight-fitting lid over med heat; add in 2 tablespoons oil.
- Add in half of the lamb to the hot oil; cook about 15 minutes or until evenly browned; transfer lamb to a plate; repeat with remaining lamb.
- Add another tablespoon oil to the pan if needed; add in onions and carrot to hot oil; cook, stirring, for about 10 minutes or until onions are golden.
- Add in the garlic and cumin; cook 1 minute.
- Transfer vegetables to the plate with the lamb.
- Add the win to the pan and boil over high heat until reduced by half.
- Then add in the tomatoes, figs, 1 strip of orange zest and cinnamon stick; bring to a boil.
- Return the lamb/vegetables and any accumulated juices to the pan; cook, covered, over med-low heat for about 1 1/2 hours or until the lamb is tender.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet; cook the artichoke hearts for about 15 minutes, turning them with a spatula (until golden brown).
- About 15 minutes before the lamb is cooked, stir in the artichoke hearts; add salt/pepper to taste, if needed.
- Finely chop the dill, mint, and remaining orange zest together.
- Sprinkle over the stew and serve.
Nutrition Facts : Calories 678.9, Fat 24.9, SaturatedFat 5.7, Cholesterol 122.4, Sodium 564.2, Carbohydrate 68.8, Fiber 12.8, Sugar 37.9, Protein 45.2
ARTICHOKE RELISH WITH SUN-DRIED TOMATOES AND OLIVES
This Mediterranean relish is great mixed in salads or spooned over grilled fish, lamb chops or spread on crostini.
Provided by threeovens
Categories Vegetable
Time 20m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook artichoke hearts according to package directions. Cut in half lengthwise.
- Drain tomatoes and cut into strips.
- Combine all ingredients in a medium bowl. Serve at once or refrigerate. Tastes best at room temperature.
Nutrition Facts : Calories 105.9, Fat 9.3, SaturatedFat 1.3, Sodium 285.1, Carbohydrate 5.5, Fiber 2.2, Sugar 1.1, Protein 1.7
LAMB SHANKS W/ WHITE BEANS & SUN-DRIED TOMATOES
Make and share this Lamb Shanks W/ White Beans & Sun-Dried Tomatoes recipe from Food.com.
Provided by mermaidmagic
Categories Lamb/Sheep
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans overnight (8 hours or more) in water to cover by 3 inches.
- Drain and pick over beans and rinse.
- Place the beans in the slow cooker.
- Trim the lamb shanks of as much visible fat and silver skin as possible.
- Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- When hot, add the seasoned lamb shanks and brown well on all sides.
- Remove and reserve.
- Pour off excess fat from the pan.
- Reduce heat to low and add chopped onions and garlic.
- Cook over low heat until onions are softened and translucent, about 3 to 4 minutes.
- Stir onion mixture into slow cooker with the beans.
- Add sun-dried tomatoes, sun-dried tomato oil, and rosemary.
- Tuck the browned lamb shanks into the bean mixture.
- Add the stock and wine.
- Set to cook on low setting for 6 hours.
- Remove lamb shanks, degrease using a fat mop.
- Mash some of the beans if desired.
BRAISED LAMB SHANKS & SUN-DRIED TOMATOES
Very tasty very rich Lamb Shank Recipe which can be frozen. You could use a slow cooker or do it on the stove top.
Provided by Latchy
Categories One Dish Meal
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Toss the lamb in the flour and shake away any excess.
- Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
- Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
- Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
- Serve the lamb with the pan juices and sprinkle over the parsley or basil.
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