two artichoke hearts, one whole and one halved, sitting on a white tabletop.

Greek-Stuffed Artichoke Hearts Sous Vide Style

Name: Greek-Stuffed Artichoke Hearts Sous Vide Style
Prep time: 20 min
Cook time: 32 min
Yield: 8
Cuisine: Greek
Ingredients: 1 sweet onion diced; 2 garlic cloves thinly sliced; 4 tablespoons Shannon Ranch Olive Oil; .25 cups heavy cream; 5 slices white bread crust removed, diced; 1.5 pounds Shannon Ranch Ground American Lamb; 3 eggs beaten; 0.75 cups feta cheese; 0.5 cups bread crumbs; 0.25 cups kalamata olives Sliced; 2 tablespoons Shannon Ranch Olive Oil; 2 tablespoons fresh parsley minced; 1 teaspoons oregano; 0.5 teaspoons cumin; sea salt and freshly ground pepper, to taste; 5 garlic cloves roasted; .5 cups fresh lemon juice; 1 cups greek yogurt; 4 teaspoons mayonnaise; 6-8 large fresh artichokes; 1 tablespoons Shannon Ranch Olive Oil; 1 tablespoons butter; 2 sticks thyme; 2 teaspoons lemon juice

Earthy, vibrant, and rich with Mediterranean flavor, this dish layers tender Shannon Ranch Ground Lamb with briny olives, fresh herbs, and creamy feta. Gently cooked artichoke hearts become the perfect edible vessels—sous vide for tenderness, then baked for a golden finish. Paired with a tangy roasted garlic and lemon yogurt sauce, these stuffed artichokes strike a balance between comfort food and elegant entertaining. A standout starter or light main course, and a delicious way to showcase the versatility of Shannon Ranch lamb.

Recipe provided by the American Lamb Board.

Recipe Information

Prep Time: 20 Minutes

Cook Time: 32 Minutes

Total Time: 52 Minutes

Total Servings: 8

Ingredients

Lamb Stuffing

1 sweet onion (diced)
2 garlic cloves (thinly sliced)
4 tbsp Shannon Ranch Olive Oil
¼ cup heavy cream
5 slices white bread (crust removed, diced)
1.5 lb Shannon Ranch Ground American Lamb
3 eggs (beaten)
¾ cup feta cheese
½ cup bread crumbs
¼ cup kalamata olives (Sliced)
2 tbsp Shannon Ranch Olive Oil
2 tbsp fresh parsley (minced)
1 tsp oregano
½ tsp cumin
sea salt and freshly ground pepper, to taste

Lemon and Garlic Yogurt

5 garlic cloves (roasted)
½ cup fresh lemon juice
1 cup greek yogurt
4 tsp mayonnaise

Artichoke Hearts

6-8 large fresh artichokes
1 tbsp Shannon Ranch Olive Oil
1 tbsp butter
2 stick thyme
2 tsp lemon juice

Directions

For Lamb Stuffing: In a pan, sauté onion and garlic in oil until soft. Add cream and bread cubes; soak for 15 minutes. In a bowl, add bread cubes, lamb, eggs, cheese, bread crumbs, olives, oil, parsley, oregano, cumin, salt and pepper; mix well. Adjust seasoning if needed.
For Lemon and Garlic Yogurt: In a blender, mix garlic, lemon juice, yogurt and mayonnaise until smooth. Season as needed. Store in refrigerator until ready to use.
For Artichoke Hearts: Clean the artichokes, saving the hearts only. Submerge artichoke hearts in lemon water. In a sous vide bag, place artichoke hearts in a bath with oil, butter, thyme and lemon juice. Cook in water bath or steamer for 20 minutes or until tender. Fill artichoke hearts with lamb mixture; bake at 350°F for 12 to 15 minutes. Serve artichoke hearts with the Lemon and Garlic Yogurt.