Lemon Artichoke Kibbe

Lemon Artichoke Kibbe


Ingredients:
1 tsp. Extra Virgin Olive Oil
1 Package Kibbe Balls
3-4 Shallots, sliced
4 Cloves of Garlic, sliced
Freshly Cracked Salt & Pepper
1 Bag Frozen Artichoke Hearts, defrosted 
1/2 Cup Dry White Wine, like a Pinot Grigio 
1 Lemon, zest & juice
1 Cup Chicken Stock or Water mixed with Chicken Consume
1/2 tsp. Crushed Red Pepper
 4 oz. Baby Bok Choy or other hearty green such as Mustard or Chard
1 Cup Frozen Petit Peas(keep frozen)


Directions:
In a large round sauté pan heat Extra Virgin Olive Oil to medium high heat. Add in Kibbe Balls and sauté on all sides for a few minutes just until they have color. Remove from pan and set aside. Add Shallots and Garlic into the pan, season with Freshly Cracked Salt & Pepper and sauté until translucent. Keeping on a high heat add in the Artichoke Hearts. Season with S&P and sauté until no more liquid remains in the pan and artichokes have taken on some color. Deglaze the pan with the White Wine taking care not to stand too close to the pan. It will steam up quickly. Scrape your wooden spoon across the bottom of the pan to release any bits that have stuck. Next add in the Crushed Red Pepper, Lemon Zest & Juice and the Chicken Broth. Add the kibbe balls back in, cover and bring to a boil for 10 minutes and then reduce to a simmer for 20 minutes. At this point add in the Baby Bok Choy & Petit Peas. Cover for another 5 minutes to steam. Taste and adjust seasoning accordingly.

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