Stuffed artichokes

Stuffed artichokes

By
From
Cooking from memory
Serves
12
Photographer
Mark Roper

Breadcrumbs may be replaced with matzo meal to make this dish suitable for Passover.

Ingredients

Quantity Ingredient
12 artichokes
1 lemon, juiced

Filling

Quantity Ingredient
4 tablespoon olive oil
2 onions, finely chopped
500g minced lamb
500g minced beef
2 cloves garlic, minced
1/4 teaspoon ground white pepper
1 tablespoon chicken stock powder
1/2 teaspoon five spice powder
1/4 teaspoon ground cinnamon
pinch dried chilli
2 tablespoons roasted pine nuts
1/4 cup flat-leaf parsley, finely chopped
2 tablespoons breadcrumbs or matzo meal

Sauce

Quantity Ingredient
2 tablespoons olive oil
2 onions, finely sliced
1/4 teaspoon saffron powder
or 6 threads saffron
2 cup water
4 cloves garlic
1/2 bunch parsley, chopped
2 tablespoons chicken stock powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
lemon juice, squeezed

Method

  1. Peel each artichoke until only the heart remains. Clean the surrounding fibres with a knife and cut the top off the heart. Once prepared, place the artichokes in lemon juice and water to cover, otherwise they will turn black. Gloves can be used to avoid discolouration of hands.
  2. To make the filling, heat 2 tablespoons of olive oil in a deep frying pan and sauté the onions until soft and golden. Mix the onion with all the filling ingredients except the breadcrumbs.
  3. Drain the artichokes in a colander, spoon the filling into the centre of each heart, and then roll in breadcrumbs, ensuring the edges are coated. Heat 2 tablespoons of olive oil in a deep frying pan and fry the crumbed artichokes on a low heat until they are golden brown.
  4. To make the sauce, heat the olive oil in a saucepan and sauté the onions until browned. If using saffron threads, soak them in ¼ cup of hot water until the water changes colour. Add the saffron, water, garlic, parsley, stock, salt and pepper to the onions and bring to the boil.
  5. Place the artichokes in the saucepan with the sauce. Cook on a high heat for 10 minutes and then for 45 minutes on a low heat. Add the lemon juice 5 minutes before serving. Serve with rice or couscous.
Tags:
Jewish
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