Slow Cooked Lamb Sandwiches With Marinated Artichokes Recipes

ARTICHOKE-LAMB SANDWICH LOAVES

Steps:

• In a shallow dish, combine the first 6 ingredients; add lamb and turn to coat. Cover: refrigerate for 8 hours or overnight. , Drain and discard marinade. Place lamb on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 80-90 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cool to room temperature. Cover and refrigerate for at least 2 hours., Place artichokes in a dish; add 2/3 cup vinaigrette and turn to coat. Let stand for 10 minutes. Drain and discard marinade., Cut lamb into thin slices. Cut each baguette in half horizontally. Carefully hollow out top and bottom, leaving a 3/4-in. shell. Brush the bottom half of each loaf with 2 tablespoons vinaigrette. Layer with cucumber, tomatoes, lamb and artichokes; drizzle with remaining vinaigrette. Top with goat cheese. , Replace bread tops and press down firmly; wrap tightly in plastic wrap. Refrigerate for at least 2 hours. Cut into slices.,

EASY MARINATED ARTICHOKES

Steps:

• Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
• Seal the container and shake to emulsify the mixture.
• Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

SLOW COOKER MEDITERRANEAN BEEF WITH ARTICHOKES

Steps:

• Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
• Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
• Cook on Low until beef is tender, about 7 hours.

SLOW-COOKED LAMB SANDWICHES WITH MARINATED ARTICHOKES

Steps:

• Make the lamb: Preheat oven to 325. Season lamb with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add lamb; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes total. Transfer to a plate.
• Pour off half the oil from pot, and return to heat. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables have softened and begin to color, about 10 minutes. Reduce heat to medium. Stir in thyme, allspice, 1 teaspoon salt, the bay leaf, and mint.
• Return lamb to pot, and add wine; bring to a simmer, and stir in tomatoes. Turn lamb to coat with sauce, and return to a gentle simmer. Cover, and transfer to oven. Cook until lamb is very tender, about 1 hour 25 minutes. Let cool completely in pot on a wire rack. Transfer lamb and sauce to an airtight container, and refrigerate overnight.
• Scrape fat from surface of sauce; discard bay leaf. Transfer lamb to a cutting board, reserving sauce; cut into 1/2-inch-thick slices, and shred. Lamb and sauce can be refrigerated in an airtight container up to 5 days.
• Meanwhile, prepare the artichokes: Squeeze lemon halves into a large bowl of cold water; add halves. Working with 1 artichoke at a time, snap off tough outer leaves until half-green-half-yellow leaves are exposed. Using a chef's knife, cut off dark-green top of artichoke until pale part remains. Using a paring knife, peel the dark-green layer from base and stem; trim bottom part of stem. Scrape out purple leaves and fuzzy choke with a spoon, and discard. Halve artichoke lengthwise. Cut heart into 2 or 3 wedges. Rub artichokes with lemon as you work, and drop into lemon water.
• Bring vinegar, salt, and 3 cups water to a boil in a medium saucepan. Add artichoke hearts; bring to a simmer. Cover partially, and reduce heat to medium; cook until tender, about 30 minutes.
• Drain; let cool. Cut lengthwise into 1/2-inch-thick slices. Put artichoke hearts, garlic, chile, oil, and mint into a nonreactive bowl; toss gently to coat. Refrigerate, covered, at least 1 day (up to 1 week).
• Make the sandwiches: Heat a large skillet over medium-high heat. Add the shredded lamb; cook, without stirring, until browned and sizzling, about 4 minutes. Stir; reduce heat to medium. Stir in about 3/4 cup sauce. Cook until just heated through, 2 to 3 minutes.
• Layer escarole, lamb, 3 or 4 artichoke slices, and mint on bottom half of each roll. Sandwich with top halves of rolls.

EASY BISTRO ARTICHOKE SANDWICH --- VEGETARIAN TOO!

Steps:

• Preheat oven to 375 degrees.
• Thinly slice mushrooms, onion, tomato and set aside in separate piles.
• Drain artichoke hearts, but reserve liquid.
• Coarsely chop artichoke hearts.
• Split french rolls.
• Take artichoke liquid and brush the sides of the bread.
• On the bottom piece of bread put one quarter of the artichokes.
• Next add 1/4 of the mushrooms, onions, and then tomato to each sandwich.
• Top the veggies with 2 slices of provolone per sandwich.
• Sprinkle desired amount of crushed red pepper on top of the cheese and then place top on sandwich. Press down on sandwich slightly so that it does not fall over.
• Place on baking pan to bake. This generally takes 10 minutes. Watch closely!

TOASTED ARTICHOKE SANDWICHES

Steps:

• In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat., In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped., Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches., On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned.

ARTICHOKE AND LAMB SHANKS CROCK POT DINNER

Steps:

• In a 4 1/2 quart, or larger, electric crock pot, combine onion, bell pepper, celery, artichoke hearts,and olives.
• Rinse shanks and pat dry.
• Sprinkle all over with pepper.
• Place shanks in pot on top of vegetables.
• Add tomatoes with juice, add vinegar.
• Cover pot and cook until lamb is very tender.
• About 6-7 hours on low, less time on high.
• Remove shanks to a bowl and keep warm.
• Skim and discard fat from cooking liquid Turn crock pot to high.
• Mix cornstarch with 1 1/2 tablespoons water and pour into crock pot.
• Stir often until sauce bubbles (about 10 minutes).
• Spoon sauce and vegetables over lamb.
• Garnish with parsley.

BRAISED LAMB SHANKS WITH ARTICHOKES

Steps:

• Pat shanks dry and season with salt and pepper. Heat 2 tablespoons oil in a deep 12-inch heavy enameled casserole over moderately high heat until hot but not smoking. Brown shanks on all sides, 5 to 7 minutes, then transfer to a bowl.
• Add remaining oil to casserole and sauté onions, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Return shanks to casserole and add broth. Bring to a boil; reduce heat and simmer, covered, 1 hour.
• While shanks cook, combine 4 cups cold water and 1/4 cup lemon juice in a large bowl. Then, working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard. (Do not cut off stems.) Discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Cut off top leaves about 1 to 1 1/4 inches from top. Trim fibrous parts from base and stem of artichoke, being careful not to break off stem. Cut a thin slice from end of stem to expose a fresh cross section, then trim outer green fibrous part from stem.
• As it is trimmed, rub artichoke all over with lemon halves. Cut artichokes in half lengthwise and remove fuzzy center and any purple leaves. Place in bowl with water and lemon juice.
• Drain artichokes and add to shanks with 1/2 cup dill and remaining 1/4 cup lemon juice. Simmer, covered, until meat and artichokes are tender, about 40 minutes.
• Transfer shanks and artichokes to a deep serving dish and keep warm, covered. Skim fat from sauce in casserole and boil until reduced by half, about 10 minutes. Season sauce with salt and pepper and spoon over lamb and artichokes. Sprinkle with remaining 1/2 cup dill.

LAMB CHOPS WITH ARTICHOKES AND ROSEMARY

Steps:

• Heat 2 tablespoons oil in large skillet over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds. Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat.
• Sprinkle lamb with remaining garlic and rosemary, then salt and pepper. Heat remaining oil in another large skillet over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter.
• Spoon off fat from skillet with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. Spoon artichoke mixture around lamb. Sprinkle with remaining orange peel and serve.