Greek-Stuffed Artichoke Bottoms

All I can say about this recipe is "YUM"! I will be serving this on Easter!

• 2 bags frozen artichoke bottoms
• 1 onion, diced
• 2 garlic cloves, diced
• 4 tablespoons olive oil
• 1/4 cup plain yogurt
• 5 slices white bread, crust removed
• 2 pounds ground lamb
• 3 eggs, beaten
• 3/4 cup shredded Greek Kasseri cheese (can use Provolone)
• 1/2 cup bread crumbs
• 1/4 cup grilled/fried eggplant, chopped (can use canned)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley, minced
• 1 teaspoon oregano
• Salt and pepper to taste
• 1 tablespoon extra virgin olive oil 
• 1 tablespoon butter
• 2 teaspoons lemon juice

Sauté onion and garlic in oil and butter until soft. Add yogurt and bread cubes; soak for 15 minutes. In a bowl, add bread cubes, lamb, eggs, cheese, bread crumbs, olives, oil, parsley, oregano, salt and pepper; mix well. 

Fill artichoke bottoms with lamb mixture; bake at 350°f for about 15 minutes. 

Serve artichoke hearts with lemon and garlic yogurt sauce - In a blender, mix 5 roasted garlic cloves, 1/2 cup fresh lemon juice, 1 cup greek yogurt and 4 teaspoons mayonnaise until smooth. Season as needed.

Note: You can make patties out of leftover stuffing and cook in a pan!