Stuffed Baked Heart Recipes

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
• Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
• Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
• Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.

Steps:

• Wash heart and trim fat, sprinkle inside with salt and pepper.
• Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
• Stuff heart and tie with cooking string or secure with skewers.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake at 325 for 2 1/2 hours.
• Can be done in a crock pot for 9 hours on low.

Steps:

• Start with the heart. Open it up and trim away any blood vessels or connective tissue and any large lumps of fat. Rinse the whole thing out, washing away any clotted blood. Fill a large bowl with salted water and leave the heart in that for about half an hour.
• Stuffing: Make bread crumbs from a decent sized chunk of quality bread that is a bit stale. Crumble it by hand or in a blender or with a knife. Cut up the portobello mushrooms and the 2 shallots fairly small. Fry them in butter over a medium-low heat for a few minutes, then throw in the parsley, sage, rosemary, and thyme (Simon & Garfunkel herbs). Once the shallots are softened, dump in the breadcrumbs. Stir everything well to get all the flavours mixed up in the bread and fry for another 3-4 minutes.
• Transfer the stuffing mixture into a bowl and allow it to cool for a few minutes. Take the sausages and slice down their length with a knife and remove the insides and discard the casings. Add the sausage meat to the warm stuffing and mix it together with a fork.
• Heart: Take the heart out of the salt water and rinse it once more. Pat the whole thing dry and grind salt and pepper over it. Rub it in with olive oil, getting both the inside and outside of the heart. Pack in the stuffing filling all cavities of the heart. When it is full, force it closed and tie it up with butcher's string. Use plenty and make sure it's good and tight to prevent stuffing erupting out of any available opening.
• Preheat the oven to 300º F. Get a frying pan nice and hot and then put the heart into it. Turn the heart every minute or so, browning each side as well as the top and bottom.
• While the heart is cooking, chunk up some vegetables (whatever you like, but onion, carrot, and celery are good) and scatter them in a baking tray. Lift the heart out of the pan and onto the vegetables. While the pan is still hot, add a little red wine to deglaze. Pour that over the heart, and add some more wine to the base of the tray to keep the vegetables from getting too dry.
• Put the tray into the oven and cook for 30 minutes per half kilo of heart (most hearts are about a kilo, so about an hour cook time). Every 20-30 minutes, scoop the juices from the bottom of the tray and pour them back over the meat to keep it from drying. When it is done cooking, take it all out and pour the juices into a saucepan. Cover the meat in foil and leave it somewhere warm for at least 10 minutes. Simmer the juices and add whatever is left of your glass of wine. Reduce until it thickens, giving you a fittingly rich sauce to serve with the heart.
• To serve, you can cut the heart into slices and top with the sauce.

Steps:

• 1. Preheat oven to 350 degrees. Have a small roaster with lid ready.
• 2. Clean heart of any excess fat and veins.
• 3. In bowl, mix bread crumbs, egg, parsley, and onion. Add salt to taste. Add more moisture if too dry.
• 4. Lay heart open and place stuffing in center. Wrap heart around stuffing and sew together with needle and heavy thread. You could probably wrap heavy thread around heart to close if you prefer.
• 5. Place heart in roaster with a little beef stock or fat for moisture. Bake covered for 1 to 1 1/2 hour or until tender. Check during cooking and baste if necessary.
• 6. Cut into crosswise slices to serve.

Steps:

• Preheat the oven to 375 degrees F.
• Spray a 9 x 13 dish with cooking spray.
• Mix goat cheese, Italian spices, 1/2 cup breadcrumbs, and half and half together.
• Mix 1/4 cup breadcrumbs and parmesan cheese together.
• Drain artichoke hearts well and cut them in half. Place the artichoke heartrs cut side up in the dish and sprinkle with the lemon juice.
• Top each artichoke heart with approximately 1 tsp of the goat cheese mixture, then sprinkle the parmesan mixture on top.
• Spray the artichoke hearts with cooking spray and bake them for 20 to 30 minutes (until golden brown).
• On the grill, use indirect medium heat to bake the dish.