This is the first recipe in Eating with Emperors and is one of the courses from the royal wedding menu of Princess Beatrice of the UK (Queen Victoria's youngest daughter) to Prince Henry Maurice of Battenberg (on 23 July 1885).
I have never been very successful cooking fresh artichokes. I tried Stephanie Alexander's hearts in red wine ......that went in the bin! And what a lot of trouble they are - all that peeling to end up with a little handful of hearts. More went in the compost!
So when I saw this recipe (with tinned artichokes) that I was entering in Random Recipes - First and Last (hosted by Dom at Belleau Kitchen) I thought I would give them another try. And maybe the tinned ones would be better..... Maybe.
8 lamb cutlets
250gms mushrooms sliced
8 marinated artichoke hearts - rinsed
4 shallots, chopped
2 tablespoons oregano
1 clove garlic
21/2 tablespoons olive oil
Salt and pepper
Heat 1 tablespoon oil in a small saucepan and saute shallots, garlic and mushrooms
Add salt and pepper and rinsed artichokes
Reduce heat, cover and cook for 4 minutes stirring occassionally.
Heat the rest of the oil and fry the chops sprinkled on each side with oregano, until the tails are cooked but still pink and tender.
Serve the cutlets on a plate surrounded by the artichoke and mushroom sauce.
I was keen to use my new ricer and so I also cooked some mashed potatoes.
It looked lovely served up on the plate. Now for the taste test........ the cutlets were perfect, and the sauce nice but I think I can live without artichokes even tinned ones.
This dish was one of twenty two offered at the wedding breakfast hosted by Queen Victoria for Princess Beatrice and Prince Henry at Osbourne House, Isle of Wight 1885.