Ingredients
- Frozen Artichokes500 grams
- Lamb, cut into small cubes500 grams
- Small onion, finely chopped1 piece
- Clove of garlic, crushed1 clove
- Fresh coriander, chopped3 tablespoons
Lemon Juice60 milliliters
Cornstarch1 tablespoon- Cinnamon sticks2 sticks
Vegetable Oil1 tablespoon- Toasted pine nuts60 grams
- Spices to taste0
- Salt to taste0
Steps
- 1
Boil water in a deep pot over high heat, then add the artichokes and some lemon juice, and let the pot cook for 5-10 minutes or until the hearts of the artichokes are cooked. Drain the artichokes and place them on a baking sheet.
10 minRequired Tools:
Pot
Baking Sheet - 2
Sauté the chopped onion in 1/2 tablespoon of oil in the pressure cooker over high heat until it softens, then add the meat cubes and stir for 2 minutes until browned. Then add the cinnamon sticks, salt, and spices, along with 1 liter of water. Close the pot and place it over high heat. When steam starts to escape, let the pot cook for 30 minutes, then remove it from the heat and allow the steam to escape completely before opening.
30 minRequired Tools:
Pressure Cooker - 3
Strain the meat broth and set it aside for later use. Discard the cinnamon sticks and keep the cooked meat cubes aside.
5 min - 4
Add the cornstarch and the remaining lemon juice to the meat broth and stir the mixture over medium heat until the broth thickens, then remove from heat.
5 min - 5
In a small frying pan, sauté the chopped garlic with the fresh coriander in 1/2 tablespoon of vegetable oil, then add the dried coriander to this mixture. Remove from heat and place the mixture over the meat broth.
5 minRequired Tools:
Frying Pan - 6
Fill each artichoke heart with a tablespoon of meat cubes, then pour the meat broth mixture over them. Place the baking sheet in a preheated oven for 10 minutes. Do not let the broth evaporate completely.
10 min
Nutrition Facts
Lemon Juiceper 100gCornstarchper 100gVegetable Oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.