Stuffed Artichoke Hearts with Beef
Tender artichoke hearts filled with a savory spiced beef mixture, braised in a flavorful tomato-based sauce. This dish, popular in Israeli cuisine with North African influences, is perfect as a main course or a substantial appetizer.
🧂 Ingredients
- 20 pieces Frozen artichoke hearts(thawed)
- 1 lb Ground beef
- 0.5 lb Ground lamb
- 1 medium Onion(grated)
- 0.5 cup Cilantro(chopped)
- 0.5 cup Matzah meal
- 1 large Egg
- 2 tbsp Olive oil(for filling)
- 0.5 tsp Turmeric
- 0.5 tsp Paprika
- 0.25 tsp Ground coriander
- 0.25 tsp White pepper
- 1.5 tsp Kosher salt(for filling)
- 0.25 cup Corn oil or mild olive oil(for frying)
- 5 tbsp Tomato paste
- 3 tbsp Moroccan paprika
- 1 tsp Chili flakes(or to taste)
- 0.5 tsp Cumin seeds
- 1 tsp Kosher salt(for sauce)
- 2 cups Boiling water
- 0.25 cup Fresh cilantro(for garnish)
👨🍳 Instructions
- 1
Prepare the artichoke bottoms: If using frozen artichoke bottoms, ensure they are thawed. Examine each one and use a small serrated knife to even out the bottom so they can sit straight.
💡 Tip: This ensures they sit evenly in the pan during cooking. - 2
Make the filling: In a medium bowl, combine ground beef, ground lamb, grated onion, chopped cilantro, matzah meal, egg, 2 tbsp olive oil, turmeric, paprika, coriander, white pepper, and 1.5 tsp kosher salt. Mix well with your hands until thoroughly combined.
💡 Tip: Mixing by hand helps to evenly distribute all ingredients. - 3
Stuff the artichoke hearts: Use an ice cream scoop or your hands to form equal-sized balls of the meat mixture, one for each artichoke bottom. Gently press each meatball into an artichoke bottom, mounding it slightly. If there's any extra mixture, form it into small meatballs.
💡 Tip: Ensure the filling is packed firmly to prevent it from falling out during cooking. - 4
Prepare the sauce: In a saucepan over medium-high heat, add 1/4 cup corn oil or olive oil. Add the tomato paste and cook, stirring, for a couple of minutes. Stir in the Moroccan paprika, chili flakes, cumin seeds, and 1 tsp kosher salt. Carefully add the boiling water and mix well. Bring to a boil, then cover and remove from heat.
💡 Tip: Cooking the tomato paste briefly helps to deepen its flavor. - 5
Fry the stuffed artichokes: Heat 1/8 inch of oil over medium heat in a pan that can hold all the artichokes in a single layer. Fry the stuffed artichokes, meat side down, for a couple of minutes until browned. Flip to the artichoke side and fry for 1-2 minutes longer. Transfer to a plate. Pour out the oil from the pan.
💡 Tip: This step helps to seal the meat and add a nice texture. - 6
Braise the artichokes: Return the pan to the stove. Arrange the fried artichokes back in the pan, meat side up. Spoon some of the prepared sauce over each artichoke and into the pan. Add any extra meatballs or sliced artichoke stems if using.
💡 Tip: Ensure there's enough sauce to come partway up the sides of the artichokes. - 7
Simmer: Bring the sauce to a boil over medium heat, then cover the pan, reduce the heat to a low simmer, and cook for 1 hour and 15 minutes. Occasionally spoon the sauce over the artichokes. If the liquid level gets too low, add a little boiling water (1/4 cup at a time) as needed.
💡 Tip: Low and slow simmering ensures the artichokes become tender and the flavors meld. - 8
Rest and serve: Remove the pan from the heat and let the stew stand for 10 minutes. Sprinkle with fresh cilantro and serve hot, traditionally over couscous or rice.
💡 Pro Tips
- ✓Artichoke bottoms can be found in the freezer section of most Middle Eastern or specialty grocery stores.
- ✓If you can't find ground lamb, you can use all ground beef.
- ✓Adjust chili flakes to your preferred level of spice.
🔄 Variations
- For a lighter version, use only ground chicken or turkey.
- Add a pinch of cinnamon or allspice to the meat filling for a different flavor profile.