Spring Lamb With Grilled Baby Artichokes Mr Bean Recipes

GRILLED LAMB CHOPS WITH ARTICHOKE PUREE, CRISPY BABY ARTICHOKES AND CERIGNOLA OLIVE

Steps:

• Season the lamb with salt and pepper and place it fat side down on a grill for about 12 minutes, turning while it cooks for an even sear all around.
• Combine the olive oil, panko and sea salt in a large saute pan and stir until golden. Remove from the heat and let cool.
• Place the Artichoke Puree on a plate and arrange the Crispy Baby Artichokes to one side of the puree. Sprinkle the sliced olive and leaves over the artichokes. Slice the lamb in half and arrange it on top.
• Serve with the panko mixture on the side.
• Place the artichoke hearts in a medium saucepan with the water and olive oil. Add the chili and salt, cover and cook until tender, but with no color. Pour the mixture in a blender and blend until completely smooth. Add the lemon juice and cool the puree in a pan set over ice.
• Remove the leaves from the artichokes and quarter the hearts. Deep fry the artichoke hearts in soya oil until tender and golden. Drain, and season with salt and pepper.

GRILLED BABY ARTICHOKES WITH MIXED HERBS VINAIGRETTE

Steps:

• For the artichokes: Fill a large pot with cold water. Squeeze the lemons into the water, and then drop them into the pot. Add the olive oil and salt. Add the artichokes and cook until a paring knife inserted into the center meets with a little resistance, about 15 minutes. Drain and shock in cold water for 30 seconds. Drain again and transfer to a sheet lined with paper towels to dry.
• While the artichokes are cooking, make the vinaigrette: Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Heat a charcoal or gas grill to high. Halve the artichokes, brush with canola oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides, about 2 minutes per side. Transfer to a large bowl and toss with the vinaigrette, herbs and red pepper flakes.
• Serve with grilled Italian bread.

SPRING LAMB WITH GRILLED BABY ARTICHOKES - MR. BEAN

Steps:

• Beans
• To make the beans, soak the dried beans in water to cover for 4 hours. Drain.
• In a large saucepan, combine 8 cups water with the beans, the lemon half, garlic, thyme, and salt. Bring to a simmer and cook for 45 to 50 minutes, or until al dente.
• Lamb
• To prepare the lamb, combine the olive oil, rosemary, and garlic in a shallow dish; add the lamb tenderloins, and marinate for 3 to 6 hours, depending on how much time you have and how much flavor you want the meat to absorb.
• Tapenade
• To make the beans, soak the dried beans in water to cover for 4 hours. Drain.
• Salad
• To make the salad, over an open flame, roast the bell pepper until all sides are properly charred, but not completely burnt.
• Place the pepper in a bowl and cover with plastic wrap for 5 minutes. (This will steam the pepper, making it easier to remove the skin.) Remove the skin and seeds from the pepper,then julienne and set aside.
• Bring a pot of salted water to a boil on the stove. Peel off the outer artichoke leaves until you reach a layer where they are almost yellow. Blanch the artichokes for 7 minutes, then let them cool down a bit before cutting each one in half. Coat them with extra virgin olive oil and season with salt and pepper.
• Preheat the grill to medium-high. Remove the lamb from the marinade, removing any pieces of garlic or rosemary because they will burn on the grill. Season the lamb with salt and pepper. Grill the lamb for 4 to 5 minutes, or until medium-rare,turning them a few times. Grill the artichokes at the same time, turning them a few times, until you get grill marks on all sides, about 3 minutes. Let the lamb rest for 2 to 3 minutes, then slice. Place the beans, bell pepper slices, frisée, and artichokes in a bowl with the tapenade. Toss gently and season with salt and pepper. Place the sliced lamb on top and serve.

ROAST SPRING LAMB WITH ARTICHOKES

Steps:

• Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts.
• Preheat oven to 350 degrees F.
• Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes.
• Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm.

GRILLED BABY ARTICHOKE, GIGANTE BEANS AND FETA SALAD

Steps:

• First, marinate the cooked Gigante beans and artichokes in the vinaigrette for marinade. Do this while they are still warm from cooking so they absorb the marinade as they cool. It is best to prepare these the day before so they fully take on the flavor of the marinade.
• Toss the artichoke halves, roasted red pepper, basil leaves, feta cheese and Gigante beans together with 3/4-ounce of the vinaigrette. Season with a pinch of pepper, as the feta is already salty.
• Place on a chilled dinner plate, making sure all elements are exposed, in a croissant- shaped mound, leaving the void on the plate at the two 'o clock position.
• Dress the arugula with the remaining 1/4-ounce vinaigrette and place in a tight bundle in the void on the plate.
• Garnish the edge of the salad with basil oil.
• Toast sliced garlic in 2 tablespoons canola oil. Whisk together the toasted garlic and all other ingredients except the remaining oils. Slowly whisk the oil into the vinegar mixture to emulsify. Season with salt, pepper, sugar.

LAMB TAGINE WITH ARTICHOKES AND FAVA BEANS

Steps:

• Put the meat with the onions, butter or oil, salt, pepper, ginger, and saffron in a pan and cook, turning over the meat, for about 5 minutes. Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water if it becomes too dry. Remove the lid and reduce the sauce at the end.
• Add the artichoke bottoms, fava beans, and lemon juice and cook 10 minutes, until the artichokes are tender. Add the cilantro and cook 1 or 2 minutes more.
• Serve hot, garnished if you like, with the preserved lemon peel.
• For an Egyptian beef stew with fresh green fava beans: Sauté 1 pound fresh or frozen (and defrosted) beans in 3 tablespoons vegetable oil with 1 pound cubed stewing beef until lightly browned. Add 2 whole garlic cloves, 1 teaspoon ground coriander, salt, and pepper, and cover with water. Simmer, covered, for about 1 1/2 hours, or until the meat is very tender.

LAMB STEW WITH BABY ARTICHOKES

Steps:

• Dredge the lamb lightly with flour. Heat the oil in a large heavy casserole and brown the lamb pieces a few at a time, on all sides, turning them with tongs. Remove the browned pieces to a bowl.
• Add the stock, garlic, tomatoes, tomato paste and white wine. Scrape up the cooking juices with a spoon, stir well, and return the lamb pieces to the casserole along with the thyme, salt and pepper. Cover and simmer over medium-low heat.
• After the meat has simmered for 30 minutes add the carrots. After 15 more minutes, add the onions. Cook the stew for one-and-a-half to two hours total, or until the meat is tender.
• Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes. Remove tough outer leaves. Slice the artichokes vertically top to bottom in quarter-inch pieces. Place them in a large bowl filled with water and lemon juice to stop them from turning brown.
• Heat the olive oil in a large skillet. Saute the artichokes until brown and keep warm. Add the garlic to the skillet and cook just enough to change color. Sprinkle over the top of the artichokes. Just before serving the stew, sprinkle the artichokes over the top.

BABY LAMB AND ARTICHOKE FRICASSEE

Steps:

• Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until golden and fragrant, about 2 minutes. Remove and discard the garlic. Add the lamb to the skillet and saute until browned, about 5 minutes. Add the wine and simmer slowly until most of the liquid has evaporated, about 30 minutes.
• Add the artichokes and cook for 3 minutes. Add the hot broth, partially cover the pan and simmer slowly until the lamb and artichokes are tender, about 30 minutes. Stir in the parsley, salt and pepper.
• In a small bowl, whisk together the egg yolks and lemon juice. Gradually whisk in 1/4 cup of the hot cooking liquid. Stirring constantly, pour the egg mixture into the skillet. Remove from the heat and season with additional salt and pepper if needed. Divide among 4 plates and serve.

GRILLED BABY ARTICHOKES WITH CAPER-MINT SAUCE

Steps:

• Make sauce:
• Stir together all sauce ingredients with pepper to taste. Trim and cook artichokes: Combine 1 qt cold water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim pointed tips of leaves with kitchen shears, then cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from base and stem of artichoke, being careful not to break off stem. Halve artichoke lengthwise. Remove fuzzy center and any pointed inner leaves. Put in bowl of lemon water.
• Drain artichokes, then cook in a large pot of boiling salted water (1 Tbsp salt for 5 qt water) until tender, about 8 minutes. Drain and transfer to an ice bath to stop cooking. Drain well.
• Grill artichokes:
• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Toss artichokes with oil in a bowl. Oil grill rack, then grill artichokes, cut sides down, covered only if using a gas grill, turning once, until golden brown in spots, 6 to 8 minutes. Serve drizzled with sauce.