Greek-Stuffed Artichoke Hearts

Featured by Dalliance & High Valley Vineyard in the Gold Wine Club.
Greek-Stuffed Artichoke Hearts

Description

These Sous Vide-Style stuffed artichoke hearts are a perfect appetizer and are excellent when paired with the High Valley Sauvignon Blanc from your recent Gold Wine Club Shipment.

Yield: 4
Prep Time: 25 Minutes
Cook Time: 40 Minutes

Ingredients


Lamb Stuffing:
• 1 sweet onion, diced
• 2 garlic cloves, thinly sliced
• 4 Tbs olive oil
• 1/4 cup heavy cream
• 5 slices white bread, crust removed, diced
• 1 1/2 lbs ground lamb
• 3 eggs, beaten
• 3/4 cup Feta cheese
• 1/2 cup bread crumbs
• 1/4 cup Kalamata olives, sliced
• 2 Tbs olive oil
• 2 Tbs fresh parsley, minced
• 1 tsp oregano
• 1/2 tsp cumin
• Sea salt and freshly ground pepper, to taste

Lemon & Garlic Yogurt:
• 5 garlic cloves, roasted
• 1/2 cup fresh lemon juice
• 1 cup Greek yogurt
• 4 tsp mayonnaise

Artichoke Hearts:
• 6-8 large fresh artichokes
• 1 Tbs olive oil
• 1 Tbs butter
• 2 sprigs thyme
• 2 tsp lemon juice

Instructions


For the Lamb Stuffing:
In a pan, sauté onion and garlic in oil until soft. Add cream and bread cubs; soak for 15 min. In a bowl, add bread cubes, lamb, eggs, cheese, bread crumbs, olives, oil, parsley, oregano, cumin, salt and pepper; mix well.

For Yogurt:
In a blender, mix garlic,
lemon juice, yogurt, and mayonnaise until smooth. Season as needed. Store in refrigerator until ready to use.

For Artichoke Hearts:
Clean the artichokes, saving the hearts only. Submerge artichoke hearts in lemon water. In a sous vide bag, place artichoke hearts in a bath with oil, butter, thyme and lemon juice. Cook in water bath or steamer for 20 min. or until tender. Fill artichoke hearts with lamb mixture; bake at 350 degrees for 12-15 min. Serve artichoke hearts with the Lemon and Garlic Yogurt.


Recipe provided by the American Lamb Board.



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