Herb-stuffed globe artichokes paired with succulent lamb cutlets. A rustic Mediterranean dish featuring crispy breadcrumbs, Parmesan, and aromatic herbs. Slow-baked artichokes complement perfectly grilled, lemony lamb for a delightful, hearty meal.
Serves 2-3
6 lamb cutlets
4 globe artichokes
2 cups fine breadcrumbs
70g parmesan, finely grated
2 cloves garlic, grated
A handful parsley, finely chopped
A few sprigs of thyme
2 Lemons
Extra virgin olive oil
1/2 cup dry white wine
Flaked Salt
Preheat your oven to 180°c.
To make the breadcrumb stuffing, spread out your breadcrumbs in a baking tray, drizzle with olive oil and toast until golden; this will only take a few minutes.
In a medium bowl, mix together the breadcrumbs, one clove garlic, parsley, and parmesan. Season with salt and olive oil, and stir well. Use enough oil to moisten the breadcrumbs without making them clump. Set aside.
Clean and trim the artichokes. Fill a large bowl with water and squeeze the juice of one lemon into the bowl. Clean and trim the artichokes, cutting off all the fibrous parts of their leaves and stems off. You’ll also have to get out the fuzzy choke inside the artichoke, which, if cooked, won't tenderise. Immerse each artichoke in the water to prevent browning once each one is done.
Stuff the artichoke leaves with the filling, then transfer the filled artichokes to a heavy-bottomed baking tray or pot that can fit them tightly.
Pour the wine into the bottom of the dish, then also add around a cup of water- there should be enough for the water to come about 1/3 of the way up the artichokes.
Cover the dish with foil and bake for around 50 minutes, then remove the foil and continue to bake until browned and tender.
Meanwhile, bring your cutlets to room temperature.
Then, marinate them in garlic, olive oil, salt and thyme.
Grill them on a hot barbecue or grill iron pan. Once cooked to your liking take off the heat and season with lemon juice.
Sevre the artichokes next to the cutlets and maybe with some dressed leaves too.
