Stuffed Artichokes

By blum099

Stuffed Artichokes are a Sephardic Moroccan specialty.

Ingredients

• Filling
• 2 tablespoons olive oil
• 1 onion, chopped
• 600 grams ground veal, lamb or beef
• 1/2 cup packed parsley, finely chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 egg
• 1 tablespoon bread crumbs
• Dipping mixture
• 1/2 cup flour
• 2 eggs, beaten
• Sauce
• 1/2 teaspoon turmeric
• 1 onion
• 4 garlic cloves, minced
• Juice of one lemon
• 1 onion, chopped
• 2-4 tablespoons olive oil (enough to coat the bottom of the pot)
• 1 cup water, chicken or vegetable broth

Preparation

Step 1

10-12 artichoke bottoms. If fresh, remove the outer leaves and the fuzzy core, leaving only the artichoke hearts. Alternately use frozen artichoke bottoms, that’s what I did




Fry the onion in the oil until golden. Mix the raw meat, flat leaf parsley, salt and pepper, nutmeg, cinnamon, breadcrumbs and egg and knead to a soft paste with your hands. When the onions are cooled, add them to the meat mixture and mix well. Take lumps of the meat mixture and fill the artichoke bottoms, making little mounds. Dip the meat side of the artichokes in the flour then the beaten egg and fry meat side down until golden brown. Transfer to cool on to a paper towel. The artichokes will continue to cook in the sauce so the meat does not need to be completely cooked at this point.

Sauce

Preheat oven to 170°C. In an oven proof pot (I recommend using a clay pot for this recipe.), fry the onion in olive oil until golden brown, add the garlic and continue cooking for a few moments longer. Turn off the heat and add the lemon juice, turmeric and salt and pepper. Arrange the artichokes in the sauce, single layer and add about 1 cup water or broth, enough to almost cover them. Bring to a boil and transfer to the oven. Bake for 60 minutes, until the sauce has thickened and the artichokes are soft. If the sauce is thin and still watery, remove the artichokes and pour the sauce in a small saucepan. Reduce the sauce over medium heat, stirring so bits don’t settle and burn. Pour over artichokes