Artichoke Lamb Sandwich Loaves Recipes

LAMB WITH ARTICHOKES, LEMON AND OLIVES

Steps:

• For the lamb: Trim the lamb shoulder to remove all the fat and cube into medium size pieces. In a Dutch oven or large sauce pot heat the olive oil until hot and saute the onions until soft, about 3 to 4 minutes. Next, add the lamb pieces and cook for approximately 2 to 4 minutes. Add the saffron, pepper, parsley, bay leaves, 1 tablespoon cumin, and 1/3 teaspoon turmeric. Mix well and cook for an additional 5 minutes. Add the water, cover the pot, reduce the heat and simmer for 45 minutes to 1 hour. When the lamb is tender, transfer it to a separate casserole with a small amount of sauce to keep it warm. To the sauce add 1/2 cup green olives and allow the sauce to cook for 3 more minutes. Pour the sauce and artichokes over the lamb on the casserole plate and garnish the plate with fresh lemon slices as well as preserved lemon slices, and freshly chopped parsley. Serve immediately.
• For the Artichokes with Lemons and Olives: Heat the olive oil in a Dutch oven or stock pot, add onions, garlic, saffron, black pepper, cumin, salt and bay leaves, stir well and bring to a boil. Drain the artichokes from cold water and put in the casserole, cook for about 20 to 30 minutes. Then add olives, lemon juice and preserved lemon, reduce heat for another 10 minutes, and let simmer. Serve in a platter, pour lemon juice over artichokes and garnish with thin slices of lemon. Serve the artichokes as a vegetarian dish or as a garnish for lamb.

SLOW-COOKED LAMB SANDWICHES WITH MARINATED ARTICHOKES

Steps:

• Make the lamb: Preheat oven to 325. Season lamb with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add lamb; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes total. Transfer to a plate.
• Pour off half the oil from pot, and return to heat. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables have softened and begin to color, about 10 minutes. Reduce heat to medium. Stir in thyme, allspice, 1 teaspoon salt, the bay leaf, and mint.
• Return lamb to pot, and add wine; bring to a simmer, and stir in tomatoes. Turn lamb to coat with sauce, and return to a gentle simmer. Cover, and transfer to oven. Cook until lamb is very tender, about 1 hour 25 minutes. Let cool completely in pot on a wire rack. Transfer lamb and sauce to an airtight container, and refrigerate overnight.
• Scrape fat from surface of sauce; discard bay leaf. Transfer lamb to a cutting board, reserving sauce; cut into 1/2-inch-thick slices, and shred. Lamb and sauce can be refrigerated in an airtight container up to 5 days.
• Meanwhile, prepare the artichokes: Squeeze lemon halves into a large bowl of cold water; add halves. Working with 1 artichoke at a time, snap off tough outer leaves until half-green-half-yellow leaves are exposed. Using a chef's knife, cut off dark-green top of artichoke until pale part remains. Using a paring knife, peel the dark-green layer from base and stem; trim bottom part of stem. Scrape out purple leaves and fuzzy choke with a spoon, and discard. Halve artichoke lengthwise. Cut heart into 2 or 3 wedges. Rub artichokes with lemon as you work, and drop into lemon water.
• Bring vinegar, salt, and 3 cups water to a boil in a medium saucepan. Add artichoke hearts; bring to a simmer. Cover partially, and reduce heat to medium; cook until tender, about 30 minutes.
• Drain; let cool. Cut lengthwise into 1/2-inch-thick slices. Put artichoke hearts, garlic, chile, oil, and mint into a nonreactive bowl; toss gently to coat. Refrigerate, covered, at least 1 day (up to 1 week).
• Make the sandwiches: Heat a large skillet over medium-high heat. Add the shredded lamb; cook, without stirring, until browned and sizzling, about 4 minutes. Stir; reduce heat to medium. Stir in about 3/4 cup sauce. Cook until just heated through, 2 to 3 minutes.
• Layer escarole, lamb, 3 or 4 artichoke slices, and mint on bottom half of each roll. Sandwich with top halves of rolls.

ROAST LAMB WITH ARTICHOKES AND LEMONS

Steps:

• Lamb and artichokes:
• Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12-15 minutes. Transfer lamb and oil to a roasting pan.
• Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
• Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2-2 hours. (Remove artichokes if they become too soft before meat is done.)
• Anchovy-herb oil and assembly:
• Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
• When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.