A little sunshine for a friend

Discussion in 'Recipes' started by cape chef, Apr 7, 2002.

  1. cape chef

    cape chef

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    Lamb with artichokes and olives.

    4 medium artichokes
    6 tablespoons xvoo
    2 tablespoons fresh lemon juice
    1 oz pitted black olives, chopped
    1 cup unseasoned bread crumbs
    2 Racks of lamb, trimmed out
    2 cups artichoke broth..recipe to follow
    1 tablespoon fresh thyme
    S&P to taste


    Finly dice the artichoke hearts. saute in 2 T xvoo for 1 minute. Combine them in a medium bowl with the olives and bread crumbs

    Cut the lamb into 1/2 thick medallions. In a large saute pan, heat 2 T xvoo over medium high heat. Add the lamb and saute until desired doneness, about 1 minute per side. Transfer to a broiler safe pan. Season with S&P and top with the olive mixture. Put under a pre heated broiler, broil for about 30 seconds to get a beautiful crust, remove from the pan and keep warm

    In a small sauce pan, heat the artichoke broth over medium heat until boiling, reduce by half. Whisk in the remaining xvoo and thyme leaves. Season with S&P and serve with the lamb

    Enjoy my friend
    cc:chef:
     
  2. cape chef

    cape chef

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    4 large artichokes
    fresh lemon juice
    2 tablespoons xvoo
    1/2 a small onion, peeled and chopped
    4 cups dry white wine (enough to cover the artichokes)
    1 teaspoon kosher salt

    Trim the hard base from each choke, trim the top all the way to the choke (fuzzy part ;))

    Remove all the leaves, trimming until you reach the HEART

    Scrape away the choke, put each trimmed artichoke in acidulated water with a little lemon juice and a pinch of salt

    In a medium sauce pan heat the xvoo over medium heat, add the onions and sweat them for about 5 minutes

    Cut each artichoke into 1/4s and add them to the onions

    Add enough wine to cover the artichokes add the salt, boil over medium high heat for 20 minutes, strain the broth through a fine mesh strainer

    Enjoy:chef: