Lamb Stuffed Baby Artichokes

Photo Credit: V. R. Roadifer

Baby Artichokes

6 baby artichokes
2 Tbs lemon juice
1/2 cup water
1/2 lb ground lamb
1 tsp grapeseed oil (or olive oil)
1/2 medium onion, diced
1 tsp coriander seeds
1/2 tsp dried oregano
1/4 tsp ground cumin
1/8 tsp ground cardamon
3 Tbs toasted pine nuts
Salt and pepper to taste

Cut artichokes in half and trim outer leaves. Take out the choke (the fuzz) and smallest leaves from the center of each one. In a microwave dish, add water and lemon juice. Set artichokes in the dish, cut side down, cover in plastic wrap. Microwave for 7-10 minutes on high. Keep the dish in the microwave until you need the artichokes.

In a medium saucepan, add onion and oil. Saute until onions are translucent. Add herbs, spices and pine nuts. Cook until coriander seeds start popping. Add ground lamb and cook until lamb is done.

Photo Credit: V. R. Roadifer

Lamb Stuffed Baby Artichokes

Take artichokes out of the microwave and line in an oven proof dish, cut side up. Carefully fill each artichoke with the ground lamb mixture. Put in a 350*F pre-heated oven for 10-15 minutes until lamb and artichokes get a little crispy.

Serve with Tzatziki Sauce or Cucumber Aioli.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Main Course. Bookmark the permalink.

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