Fresh artichokes are a true delicacy. The hearts in this recipe are stuffed with ground lamb and spices and then simmered in an aromatic broth. The dill garnish adds a fresh taste.
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Ingredients
Servings 6
- 1 14- ounce bag artichoke hearts defrosted (12 bottoms)
- Juice of 1/2 lemon
The stuffing
- 2 tablespoons olive oil
- 1 medium onion chopped
- 4 cloves garlic finely chopped
- 1 pound ground lamb or beef
- 1/2 bunch parsley chopped
- 1 teaspoon allspice
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
The sauce
- 3 cups low-sodium beef stock 1 small onion chopped
- 2 carrots diced
- 1/2 teaspoon turmeric
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chopped dill for garnish
Nutritional Facts
Nutrition Facts
Artichoke Hearts Stuffed with Lamb
Amount per Serving
Calories
313
% Daily Value*
Fat
23
g
35
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
55
mg
18
%
Sodium
948
mg
41
%
Potassium
537
mg
15
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
16
g
32
%
Vitamin A
3662
IU
73
%
Vitamin C
8
mg
10
%
Calcium
48
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Prepare the artichokes: Put the artichokes into a large bowl and squeeze lemon on them. (This prevents the flesh from discoloring.)
- Prepare the stuffing: In a Dutch oven or saucepan, heat the olive oil and sauté the onion and garlic for 5 minutes until tender.
- In a bowl, combine the lamb with the onion mixture, parsley, allspice, cumin, paprika, turmeric, salt, and pepper. Mix well.
- Working with one artichoke at a time, pat gently to dry.
- With an ice cream scoop, stuff each artichoke with 2 scoops of the meat mixture.
- Prepare the sauce: To the Dutch oven, add the beef stock, onion, carrots, turmeric, paprika, salt, and pepper. Bring to a boil and then reduce the heat to low. Gently place the stuffed artichokes in the sauce, cover, and simmer for 1 ½ hours or until they are tender.
- Place the artichokes on a serving platter, surround with the sauce, and garnish with dill.
Notes
Courtesy of Sharing Morocco: Exotic Flavors from My Kitchen to Yours by Ruth Barnes (Greenleaf Book Group)
