Ingredients with Measurements:
- 8 lamb tripoux
- 1 can of artichoke hearts, drained and chopped
- 4 slices of prosciutto, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- 1 tablespoon of fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
4. Add the chopped prosciutto to the skillet and cook until it is crispy.
5. Add the chopped artichoke hearts to the skillet and sauté for 2-3 minutes.
6. Pour in the white wine and chicken broth and stir to combine.
7. Add the fresh thyme leaves to the skillet and season with salt and pepper to taste.
8. Reduce the heat to low and let the mixture simmer for 5-7 minutes.
9. Using tongs, place the lamb tripoux in the skillet and spoon the artichoke and prosciutto mixture over the top.
10. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the tripoux are cooked through.
11. Remove the skillet from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 345
- Fat: 22g
- Carbohydrates: 8g
- Protein: 25g
Substitutions for ingredients:
- Lamb tripoux can be substituted with beef tripoux or pork tripoux.
- White wine can be substituted with chicken or vegetable broth.
- Fresh thyme leaves can be substituted with dried thyme leaves.
Variations:
- Add chopped mushrooms to the artichoke and prosciutto mixture.
- Use bacon instead of prosciutto.
- Add chopped tomatoes to the artichoke and prosciutto mixture.
Tips and tricks:
- Make sure the lamb tripoux are fully cooked before serving.
- Serve with a side of crusty bread to soak up the delicious sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a large platter with a garnish of fresh thyme leaves.
Garnishes:
- Fresh thyme leaves
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the artichoke and prosciutto mixture is too dry, add more chicken broth.
Food safety advice:
- Make sure the lamb tripoux are fully cooked before serving.
Food history:
- Tripoux is a traditional dish from the Auvergne region of France.
Flavor profiles:
- Savory, salty, and slightly tangy.
Serving suggestions:
- Serve hot as a main course.
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