Baked artichoke with Meat
Baked artichoke with Meat

Hey everyone, it is Kayley, welcome to my recipe website. Today, I will show you a way to make a distinctive dish, baked artichoke with meat. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese. Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.

Baked artichoke with Meat is one of the most favored of recent viral foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Baked artichoke with Meat is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have baked artichoke with meat using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Baked artichoke with Meat:
  1. Make ready 500 g medium frozen artichokes, around 12 pieces and you can use canned artichoke hearts
  2. Prepare 1/2 kg lamb, cut into very small cubes
  3. Get 1 small onion, finely chopped
  4. Take 1 clove garlic, minced
  5. Prepare 3 tablespoons fresh coriander, finely chopped
  6. Get 1/4 cup lemon juice, or 1 lemon squeezed
  7. Prepare 1 tablespoon corn starch
  8. Get 2 cinnamon sticks
  9. Prepare 1 tablespoon vegetable oil
  10. Make ready 1/4 cup roasted pine nuts
  11. Prepare pepper to taste
  12. Get salt to taste

Budget Bytes » Recipes » Meat Recipes » Chicken Recipes » Baked Chicken Recipes » Baked Chicken with Artichokes and Tomatoes. Pour the diced tomato mixture over the chicken and artichoke hearts. Pretty red bell pepper adds color to hot artichoke spread, while pickled jalapeno slices add some spice. In medium bowl, stir together cream cheese and mayonnaise.

Steps to make Baked artichoke with Meat:
  1. In a pot of boiling water, place the artichoke hearts and add some of the lemon juice. Boil over high heat for 5-10 minutes or until the core of the artichoke hearts is well cooked. Strain the artichokes and place in a baking pan
  2. In a pressure cooker, fry onions with ½ tbsp of vegetable oil until golden then add the meat cubes and fry for an additional 2 minutes. Add salt and pepper, cinnamon sticks, around 1 litre of water, and close pressure cooker cover securely.
  3. Cook for 30 minutes at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).
  4. Strain the meat broth into a small pot, throw away the cinnamon sticks and reserve cooked meat aside. Add cornstarch and remaining lemon juice to meat broth and stir over medium heat until broth thickens. Remove from heat.
  5. In a small skillet, fry minced garlic and fresh coriander with ½ tbsp of cooking oil. Add garlic mixture to the meat broth and mix.
  6. Fill each artichoke heart with 1 tbsp meat cubes and then pour the thickened meat broth over the baking pan. Place in oven on high heat for ten minutes. Do not allow meat broth to evaporate completely
  7. To serve: place stuffed artichokes on a serving dish, garnish with the fried pine nuts and serve with white rice on the side.

Stir in artichokes, bell pepper and jalapeños. Chicken breasts, baked with Parmesan cheese and artichoke hearts, make for a quick and delicious weeknight meal. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with. This will steam the artichokes while they bake.

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