Artichoke Moussaka
Artichoke Moussaka combines tender artichokes, seasoned lamb, and rich egg sauce, baked to perfection—an elegant, savory dish ideal for family dinners or special occasions.
Ingredients
- 2 Tbsp butter ⓘ
- 1 medium onion, chopped ⓘ
- 2 lb ground lean lamb
- 1/2 cup dry red wine ⓘ
- 2 medium tomatoes, peeled and chopped ⓘ
- 2/3 cup finely chopped parsley ⓘ
- 1/4 teaspoon pepper
- 1/4 teaspoon cinnamon ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 2 teaspoons salt ⓘ
- 1 (8 to 10 oz) package frozen artichoke bottoms or hearts ⓘ
Instructions
- Saute lamb and onion in butter over medium-high heat until the meat loses its redness.
- Add wine, tomatoes, parsley, pepper, cinnamon, nutmeg, and salt.
- Simmer uncovered, stirring occasionally, for about 35 minutes or until the liquid evaporates.
- Remove from heat, skim off excess fat, and stir in 3 tablespoons of Egg Sauce.
- Spread the meat mixture into a greased 9 x 13-inch pan.
- Thaw frozen artichoke bottoms or hearts in hot running water, drain, and quarter.
- Press the artichoke pieces into the meat mixture.
- Spread remaining Egg Sauce over the top and sprinkle with Parmesan cheese.
- Bake at 350°F (175°C) for 20 minutes, or refrigerate and bake for 50 minutes when needed.
- Let stand for 10 minutes before cutting into squares.
Tips & Substitutions
For a richer flavor, consider adding a pinch of smoked paprika or a dash of red pepper flakes to the meat mixture. If you're looking for a lighter version, substituting ground turkey for lamb can be a great option. You can also use freshly chopped herbs instead of dried ones to enhance freshness. Additionally, using homemade Egg Sauce instead of store-bought can elevate the dish significantly.
Serving Suggestions
Serve Artichoke Moussaka with a side of Greek salad or crusty bread for a complete meal. A dollop of tzatziki sauce can enhance the dish's flavor. This recipe pairs beautifully with Grandma Giannelli's Artichokes, making for a delightful Mediterranean-inspired dinner. Consider a glass of dry red wine to complement the rich flavors.
Storage & Reheating
Leftover Artichoke Moussaka can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 20-30 minutes until heated through. You can also microwave individual portions for a quick meal, covering it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Artichoke Moussaka contains roughly 89 calories, with 5g protein, 7g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 699mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh artichokes instead of frozen?
Yes, you can use fresh artichokes! If using fresh, you'll need to cook and prepare them before adding them to the dish. Just make sure to remove the tough outer leaves and cook until tender before quartering.
What can I substitute for the ground lamb?
If you prefer, you can substitute the ground lamb with ground beef or turkey for a lighter option. Keep in mind that the flavor profile will change slightly, but it will still yield a delicious result.
Can I make this dish ahead of time?
Absolutely! You can prepare the moussaka up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, simply follow the instructions, adding a few extra minutes to the baking time if it’s coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).