Sunday, 15 July 2012
Lamb Stuffed Artichokes in Tomato Sauce.
I used small chokes for this but you could easily use larger ones - just up the cooking times etc.
With a sharp knife cut the tops off the leaves about one third of the way down, pull off the tough outer leaves and trim any tough skin from the stalk and base. The idea is to remove as much of the non edible bits as possible, but don't worry if you don't! Then with a teaspoon scoop out the choke in the centre and discard. As soon as this is done drop into a saucepan or bowl with some lemon juice added to stop it discolouring. Repeat for the rest of the chokes.
When all the chokes are prepared add a little salt to the pan and bring to the boil, simmer for around 10mins until the chokes are just cooked. Drain and leave to cool a little.
While the chokes are cooking prepare the stuffing/sauce. I used lamb as it a great combination with chokes, but you could use beef or even a veg option.
Finely chop a small onion and a clove of garlic and fry in olive oil, when the onion has softened add minced lamb and cook through.
Season and add thyme and tomato paste or puree (loosen with a little water if need be) cook down into a sauce.
Place all the chokes in a cooking pot and sprinkle with olive oil - then stuff with the lamb sauce - pour any remaining over the choke and pop in a moderate oven to heat through and serve.