Time 7h55m Yield 6-8 servings. Number Of Ingredients 13 Steps:
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.
Time 7h25m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Combine the flour, salt and pepper in a shallow bowl or resealable plastic bag. Add beef and toss to coat. Brown beef in oil. Transfer to a crock pot with a slotted spoon. Gradually add consommé to the skillet. Bring to a boil; stir to loosen browned bits from the pan. Stir in onions, wine or broth, garlic and dill. Pour over beef. Cover and cook on LOW for 7-8 hours or until the meat is nearly tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve over hot noodles.
Time 1h35m Yield 8 Number Of Ingredients 10 Steps:
Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes. Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well. Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used. Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour. Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.
Time 40m Yield 4 , 4 serving(s) Number Of Ingredients 11 Steps:
Fry onion in some oil, add over it the ground meat and mix well until the meat becomes brown in color. add over them the diced tomatoes and mix them till the tomatoes gets cooked and juices get out. dissolve the tomato paste in 1/2 cup of water and add it to the mixture and add the remaining 1 cup of water. add salt and all spice and black pepper. add the diced carrots which should be previously boiled. add the diced artichoke hearts (cut every heart into four pieces). if water is less add more water to adjust it. adjust the salt to taste. fry the pine nuts in some olive oil till they become reddish in color and add it over the stew. Serve with rice.
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside. Sprinkle steaks with salt. , In a large skillet, cook steaks in butter over medium-high heat for 4 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a serving platter; keep warm. , In same skillet, saute onion and garlic in reserved marinade for 3 minutes. Add artichokes and pimientos; heat through. Serve with steaks.
Time 7h28m Yield 6 Number Of Ingredients 14 Steps:
Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side. Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf. Cook on Low until beef is tender, about 7 hours.
