I also found "frost kissed" artichokes at the Full Belly stand and they tasted wonderful. A nice springtime treat in the heart of winter. I steamed them for about the same time the meat cooked so everything came out at the same time.
1 lb. grass fed beef (Prather Ranch)
1 lb. grass fed lamb (Prather Ranch)
1 Tbsp. organic tomato paste
4 oz. organic tomato sauce (read the label and look for sugar)
1 c. almond meal/flour
1/4 c. organic coconut milk (from the can)
1 tsp. cumin
1/4 c. minced parsley
1 T. minced dried onion
Salt and pepper
Garnish: 1 c. fresh minced onions 1/2 c. minced parsley
Mix together all ingredients except garnish. Moisten hands with cold water and form into sausage shapes about 4" inches long and 1" diameter. Place kebabs in shallow baking dish at 400 for 20 minutes, turn the sausage and cook for another 10 min. Transfer kebabs to platter and garnish.
Cut the stem down to the base of the artichoke. Cut the top third off the artichoke and snap off the outer and bottom leaves of it as well. Place in a steamer basket with the bottom facing up. Steam for about 20 min and test doneness by pulling on an outer leaf. If it comes off easily you're all done. Take them out of the steamer and let cool a bit. Don't leave them over the water or they will overcook. If the leaf is still a bit resistant, let it go for another 5-10 min and re-test. We served ours with drawn butter.
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