Lamb with Artichokes and Peas Au Gratin
|Fresh parsely||1 Bunch (100 gm), chopped finely|
|Extra virgin olive oil||6 Tablespoon|
|Fresh bread crumbs||60 Gram|
|Parmesan cheese||50 Gram, grated|
|Pecorino cheese||30 Gram|
|Onions||2 Medium, chop|
|Red wine||1⁄2 Cup (8 tbs)|
|Vegetable broth||500 Milliliter|
|Artichoke hearts||400 Gram|
|Salt and pepper||To Taste|
|Garlic||2 Clove (10 gm)|
|Green peas||450 Gram|
|Fresh bread crumbs||150 Gram|
1. Heat 3 tablespoons of oil in a pan, add a chopped onion, and sauté on a very low flame for about 10-15 minutes, to keep the onion from browning. Now add the peas and the artichoke hearts, which have been cut into quarters; then pour in less than 1 cup (200 ml) of vegetable broth and cook the vegetables until tender, but not mushy. While the artichokes and peas are cooking, don't forget to add salt before turning off the heat.
2. Take another pan, heat 3 tablespoons of extra virgin olive oil, add the other chopped onion and sauté on a low flame until soft; after that add the lamb: remember that it's best to wash the meat, to remove any bone chips, and trim off any visible fat, or as much as possible. When the meat turns white, not browned, add the red wine and salt. Cook for about 20 minutes on a low flame, covered with a lid.
3. When the artichokes and peas are cooked and the gravy has thickened, take an ovenproof pan and combine all the ingredients together.
4. In another bowl, combine the crushed garlic with the chopped parsley, the ground pepper, the grated cheeses, the fresh bread crumbs and the dry bread crumbs, mix them together.
5. Cover the peas, artichokes and lamb with the breadcrumb mixture then pour in the remaining vegetable broth, that is just over 1 cup (300 ml).
6. Return to the heat, and cook on a medium flame, covered with a lid, for about 10 minutes, so that the mixture absorbs the moisture.
7. After 10 minutes, the bread is moistened, so bake the pan at 390°F (200°C) for about 20 minutes; during the last 5 minutes turn on the broiler, to make it golden brown on top.
8. The lamb with artichokes and peas au gratin is ready to be served at your Easter table. Accompany with roast potatoes and escarole salad.
Calories 452 Calories from Fat 236
% Daily Value*
Total Fat 26 g40%
Saturated Fat 8.8 g44.2%
Trans Fat 0 g
Cholesterol 70.5 mg23.5%
Sodium 479.7 mg20%
Total Carbohydrates 25 g8.4%
Dietary Fiber 5.7 g23%
Sugars 5.1 g
Protein 26 g52.2%
Vitamin A 7.4% Vitamin C 41.7%
Calcium 15.5% Iron 21.2%
*Based on a 2000 Calorie diet