- 600 g artichoke hearts
- 3 tablespoons Vegetable oil
- 2 medium Onions
- 3 cloves Garlic
- 1 kg minced lamb
- 3 teaspoon ground black pepper
- 4 cups Milk
- 1 sachet MAGGI Idea of the Day Béchamel Mix
- 1 tablespoon lemon juice
- 1 cup grated parmesan cheese
- 3 tablespoons fresh parsley
- 1 cup fresh breadcrumbs
Artichoke Gratin with Minced Lamb
INGREDIENTS
Artichoke Gratin with Minced Lamb with
Artichoke Gratin with Minced Lamb with 
- 600 g artichoke hearts
- 3 tablespoons Vegetable oil
- 2 medium Onions
- 3 cloves Garlic
- 1 kg minced lamb
- 3 teaspoon ground black pepper
- 4 cups Milk
- 1 sachet MAGGI Idea of the Day Béchamel Mix
- 1 tablespoon lemon juice
- 1 cup grated parmesan cheese
- 3 tablespoons fresh parsley
- 1 cup fresh breadcrumbs
NUTRITIONAL INFORMATION
Artichoke Gratin with Minced Lamb with
Artichoke Gratin with Minced Lamb with
- Energy 653 (Kcal)
- Protein 31 (g)
- Carbohydrate 39 (g)
- Total Fat 41 (g)
HOW TO PREPARE
Artichoke Gratin with Minced Lamb with
Artichoke Gratin with Minced Lamb with
1
Cut each artichoke heart in half, then spread the pieces equally in a gratin dish.
2
Heat oil in a large pan, add and cook onions for 3-4 minutes or until they become tender. Add garlic, minced lamb and black pepper, cook until the minced lamb becomes brown in color. Remove from heat and spread the meat mixture over the artichoke hearts.
3
Bring the milk and MAGGI Secrets Béchamel Mix to boil in a large saucepan. Cook the béchamel sauce over low heat for 3-4 minutes with constant stirring until the sauce thickens. Stir in the lemon juice then remove the sauce from heat . Pour the sauce evenly over the meat mixture.
4
Toss the Parmesan cheese, parsley and bread crumbs together and sprinkle them evenly over the béchamel sauce.
5
Bake in a 180°C preheated oven for 25-30 minutes or until the gratin is heated through and the crumbs are golden brown.
REVIEWS
Artichoke Gratin with Minced Lamb with
