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Greek-Stuffed Artichoke Hearts Sous Vide Style

By Joanna DeChellis, Editorial Director, Club + Resort Chef | March 8, 2016

Recipe courtesy American Lamb BoardGreek-Stuffed Artichoke Hearts with American Lamb

Lamb Stuffing:

1 sweet onion, diced
2 garlic cloves, thinly sliced
4 Tbsp. olive oil
1/4 cup Heavy cream
5 slices White bread, crust removed, diced
1-1/2 lbs. Ground American Lamb
3 eggs, beaten
3/4 cup feta cheese
1/2 cup bread crumbs
1/4 cup kalamata olives, sliced
2 Tbsp. extra virgin olive oil
2 tsp. fresh parsley, minced
1 tsp. oregano
1/2 tsp. cumin
to taste sea salt and freshly ground pepper

Lemon and Garlic Yogurt:

5 garlic cloves, roasted
1/2 cup fresh lemon juice
1 cup Greek yogurt
4 tsp. mayonnaise

Artichoke Hearts:

6 to 8 fresh artichokes
1 Tbsp. extra virgin olive oil
1 Tbsp. butter
2 springs thyme
2 tsp. lemon juice

METHOD:

  • For Lamb Stuffing: In a pan, sauté onion and garlic in oil until soft. Add cream and bread cubes; soak for 15 minutes. In a bowl, add bread cubes, lamb, eggs, cheese, bread crumbs, olives, oil, parsley, oregano, cumin, salt and pepper; mix well. Adjust seasoning if needed.
  • For Lemon and Garlic 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 combi steamer for 20 minutes or until tender.
  • Fill artichoke hearts with lamb mixture; bake at 350°F for 12 to 15 minutes. Serve artichoke hearts with the Lemon and Garlic Yogurt.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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