Artichoke Lamb Sandwich Loaves Recipes

TOASTED ARTICHOKE SANDWICHES

Steps:

• In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat., In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped., Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches., On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned.

ROASTED RACKS OF LAMB WITH ARTICHOKES, RED ONIONS, AND GARLIC CLOVES

Steps:

• Into a bowl of water squeeze juice from 2 lemon quarters, dropping squeezed quarters into water. Break off and discard stem of 1 artichoke. Bend back outer leaves until they snap off close to base and remove several more layers of leaves until pale inner leaves are reached. Trim base and sides of artichoke with a very sharp stainless-steel knife and cut off the top 1 1/2 inches. Cut artichoke into quarters and cut away choke and spiky purple-tipped leaves. Rub artichoke quarters all over with a remaining lemon quarter and drop them into bowl of water. Prepare remaining 3 artichokes in same manner, using other lemon quarter if necessary .
• Preheat oven to 475°F.
• In a saucepan of boiling salted water blanch artichokes 3 minutes and with a slotted spoon transfer to a bowl. In boiling salted water blanch Jerusalem artichokes 5 minutes and drain.
• In a flameproof roasting pan, 17 by 11 1/2 by 2 inches, toss artichokes, Jerusalem artichokes, onions, and garlic cloves with 2 tablespoons olive oil and salt and pepper to taste. Roast vegetables in middle of oven 20 minutes.
• While vegetables are roasting, heat a heavy 12-inch skillet over moderately high heat until hot. While skillet is heating, season lamb racks with salt and pepper. Add vegetable oil to skillet and brown lamb, meaty sides down, 2 minutes. Turn lamb over and brown 2 minutes more. Transfer lamb to a plate and cool slightly.
• In a small bowl stir together chopped garlic, oregano, coarse salt, freshly ground pepper, and remaining 2 teaspoons olive oil and rub all over lamb.
• Remove pan from oven and stir vegetables. Arrange lamb over vegetables, rib sides down, and roast 20 minutes, or until a meat thermometer inserted in fleshy section registers 130°F. for medium-rare.
• Remove 8 garlic cloves from pan and squeeze garlic out of skins into a blender. Add broth and blend until smooth. Transfer remaining vegetables and lamb to a heated platter, reserving juices in pan, and let rest, covered loosely, 10 minutes.
• To pan add garlic broth and salt and pepper to taste and on top of stove deglaze over moderately high heat, scraping up brown bits. Boil sauce until thickened slightly and transfer to a sauceboat.
• Cut lamb racks in half or into individual chops and serve with vegetables and sauce.

LAYERED PICNIC LOAVES

Steps:

• Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.

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.

LAMB CHOPS WITH ARTICHOKES AND ROSEMARY

Steps:

• Heat 2 tablespoons oil in large skillet over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds. Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat.
• Sprinkle lamb with remaining garlic and rosemary, then salt and pepper. Heat remaining oil in another large skillet over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter.
• Spoon off fat from skillet with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. Spoon artichoke mixture around lamb. Sprinkle with remaining orange peel and serve.