Stuffed Artichokes with Lamb and Walnuts
Prepared by: Özay Akar @chefozayakar
Servings: 6 people – Total 4,980 kcal
1 Serving: 830 kcal
Total Cooking Time: 45–55 minutes
Ingredients
- 150 g butter
- 75 ml olive oil
- 750 g lamb leg (cubed)
- 8–10 artichokes (cleaned)
- 750 g California Calrose rice
- 300 g dry onion (3 medium size)
- 100 g carrot (1 piece)
- 25 ml lemon juice (half a lemon)
- 10 g sugar
- 300 g button mushrooms
- 150 g California walnut (coarsely crushed)
- 10 g dill
- Spices (Salt, Black pepper) to taste
Preparation
- Seal the lamb meat in olive oil and butter over high heat for 5–6 minutes.
- Add chopped onions and garlic; sauté for 4–5 minutes until pink.
- In another pot, sauté onions in olive oil for 4–5 minutes. Add carrots and stir for 2–3 minutes.
- Add hot water and lemon juice. Add salt, sugar, black pepper, and artichokes; cook with the lid closed on low-medium heat for 15–20 minutes until the artichokes are soft.
- Add mushrooms to the sautéing lamb and cook for 5–6 minutes until the mushrooms release and absorb their juices.
- Then add hot water, salt, black pepper, garlic, and butter.
- Add the washed California Calrose rice over the meat and sauté for 2–3 minutes.
- Cook with the lid closed on low heat for 12–15 minutes until the water is absorbed.
- After the meat-rice mixture is cooked, let it rest for 10 minutes, then add the California walnut and dill.
- Fill the artichokes with the prepared California Calrose rice mixture and cover with another artichoke.
- Add some of the artichoke cooking water to the bottom of the baking tray. Bake in a preheated 180°C oven for 12–15 minutes for the flavors to integrate.
- Once cooked, cut the artichokes in half and serve garnished with dill and California walnut.