Join the Kinky Cook and her spicy rack in the kitchen, with
the recipes to keep even the most starving lover satiated.
These dishes are quickly achieving cult status , but for now,
we're still willing to share. This month she serves up her
recipe for Sticky Fingers. Hot-wire your oven or heat up your
box, ladies and gentlemen, may we present, the Kinky Cook.
The Kinky Cook
Join the Kinky Cook this month in: "Gentlemen Prefer Pink:
A recipe for Stuffed Artichoke Hearts"
Ingredients
- 1.5 pounds lean ground lamb
- 1 large onion, chopped
- 3 eggs, beaten
- 2 Tbsp. fresh parsley, minced
- 1 cube chicken bouillon crumbled or lamb stock
- 1/2 tsp cumin
- 1Tbsp.fresh garlic, minced
- 15 small artichokes, fresh or frozen
- 2 Tbsp.olive oil
- 1/2 C bread crumbs
- 3 Tbsp.fresh cilantro, chopped fine
Lemon Garlic Sauce:
- 1C fresh lemon juice
- 1/2C water
- 3 celery sticks thinly sliced
Combine sauce mixture and set aside in a plastic container.
Mix ground lamb with onions, 2 eggs, parsley, chicken bouillon,garlic
and pepper. You won't need to add any salt to this dish because
the bouillon has salt already added.
Clean and steam your artichokes, then stuff the artichokes
with the lamb mixture mounting, I mean mounding the lamb filling
above the rim.
Heat oil in non-stick skillet. Dip the top of the stuffed
hearts in the remaining beaten eggs, then in the bread crumbs
and fry them bottoms up in oil till golden brown on medium
heat.
Place fried hearts, stuffed side down in a baking dish and
pour lemon sauce around them , you don't want them too wet
(who are we kidding).
Cover with aluminum foil and bake in a preheated oven, you
MUST always preheat your oven, it's the foreplay of cooking.
Bake for 25-30 minutes depending on just how pink you like
your meat.
Let the Kinky Cook know just what you are cooking up on
your spare time, in the kitchen or otherwise! Write to her
at 5a7@avivalasvegas.com.
Make sure to put "Kinky Cook" in the subject box.
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