Artichokes are in season! And their are so many different ways you can enjoy them. Boil them, grill them, stuff them. The hearts in this recipe are stuffed with ground lamb and spices and then simmered in an aromatic broth. Serves 4 to 6

 

Ingredients:

– 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

– 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

 

Directions:

1. Prepare the artichokes: Put the artichokes into a large bowl and squeeze lemon on them. (This prevents the flesh discoloring).

2. Prepare the stuffing: In a Dutch oven or saucepan, heat the olive oil and sauté the onion and garlic for 5 minutes until tender.

3. In a bowl, combine the lamb with the onion mixture, parsley, allspice, cumin, paprika, turmeric, salt and pepper. Mix well.

4. Working with one artichoke at a time, pat gently to dry.

5. With an ice cream scoop, stuff each artichoke with two scoops of the meat mixture.

6. 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 1/2 hours or until they are tender.

7. Place the artichokes on a serving platter and surround with the sauce.

 

Enjoy!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

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