Artichokekebabs Recipes

LAMB AND ARTICHOKE KEBABS WITH GREEK YOGURT DIP

Steps:

• Combine 3/4 cup olive oil, the juice of 1 lemon, the paprika, dried mint, 1/2 teaspoon cumin and the red pepper flakes in a large bowl. Add the lamb and toss to coat; cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium high and brush the grates with vegetable oil. Thread the lamb, eggplant, artichokes and olives onto eight 10-inch skewers; season with salt. Grill the kebabs, turning occasionally, until marked, about 10 minutes for medium.
• Meanwhile, make the yogurt dip: Puree the yogurt, the remaining 1 tablespoon olive oil, juice of 1/2 lemon and1 teaspoon cumin, 2 tablespoons water, the chopped mint, garlic and 1 teaspoon salt in a blender until smooth; serve with the kebabs.

MARINATED ARTICHOKE KEBABS

Steps:

• In a large bowl, combine artichoke hearts, mozzarella cheese and tomatoes.
• Cover and refrigerate overnight, or at least 1 hour.
• To assemble, thread 1 artichoke, 1 piece dried tomato and 1 cube of cheese on each toothpick, weding tomato between two larger items.
• Brush with marinade and arrange in a shallow serving dish, garnish with parsley, if desired.

ARTICHOKE AND MUSHROOM KABOBS

Steps:

• Cook artichoke hearts as directed on package; drain.
• combine artichoke hearts, mushrooms and dressing.
• Cover and let stand about 4 hours at room temperature or overnight in the refrigerator.
• If broiling preheat broiler.
• Alternately thread artichoke hearts and mushrooms on skewers with cherry tomatoes. Broil or grill about 5 to 6 minutes, basting occasionally with dressing. Season with salt and pepper.
• Serve hot with additional dressing.