Roasted Stuffed Artichokes
They are delicious, yes, the stuffed artichokes! What is often left to be desired is the outcome of the culinary preparation at serving time or in the presentation. For a dish categorized as ‘fancy’, this is what it should be on our tables: Appetizingly fancy.
Another “glitch” I’ve encountered out there is in the texture of the cooked artichokes. I think you agree with me that it’s not so enjoyable to deal with tiny rigid (un-chew-able) pieces among the melting in our mouth of most of the artichoke flesh.
My advise? Stick closely to the hearts of the artichokes, removing most of the layers…, and cook them well. Or go for frozen artichoke hearts to ensure a smooth texture at consumption time.
Unknown to most, the name of Artichoke is a close derivative of the Arabic name of this botanically flower-vegetable that grows in our region. Artichoke in fact is two words in one: Arti-choke, pronounced Ardi-Chawke in Arabic, and which translates into Earthy Thorn.
Let’s talk the Health Values
In his article Artichokes: Benefits, Recipes & Nutrition Facts, Dr Axe states “Artichokes make my Healing Diet for many reasons: their strong tie to preventing serious conditions, such as heart disease and cancer, their nourishing effect on the liver and digestive tract, ability to reduce dangerous body-wide inflammation, and, of course, their great taste and versatility in recipes too.”
He explains seven main health benefits of the Artichoke:
- Antioxidant Power that May Help Prevent Cancer.
- Fights Cardiovascular Disease.
- Detoxes the Liver and Digestive System.
- Excellent Source of Fiber, Which Can Help with Weight Loss.
- Helps Control Diabetes.
Our Stuffed Artichoke’s Dish is served with the Lebanese Vermicelli Rice and a salad on the side.
Roasted Dish of Stuffed Artichokes
- 500 gr Artichoke heads (frozen)
- 4 cups Water
For the Sauce
- 1 tbsp Corn Starch
- 6 tsps Fresh Lemon Juice
- 1/2 tsp Salt
For the Stuffing
- 1 tbsp Olive Oil
- 1 Onion (medium) chopped thinly
- 1/2 tsp Salt
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Pepper
- 3 tbsps Pine Kernels toasted
- 150 gr Ground Beef lean
- 1 dash Ground Cinnamon to season the meat
- 1 dash Salt to season the meat
- 1 dash Ground Pepper to season the meat
In a casserole over high heat, bring the water to a boil then add the artichokes to cook for 20 minutes.
Meanwhile, prepare the meat.
In a non-stick pan, over medium-high heat, cook the ground beef, turning constantly. Season with the ground pepper, cinnamon and the dash of salt.
When the meat darkens, set aside.
Remove the artichokes from the cooking water (do not throw it!) and place them gently in a baking pan.
Liquefy the corn starch by mixing it with a little water. Pour it gradually on the water of the casserole while stirring.
Stir in the lemon juice and the salt, and pour it all gently on the artichokes in the baking pan. Set aside.
Heat your oven to 400 F (200 C)
In a frying pan, heat the oil and cook the chopped onions to a blondish color.
Add the remaining Stuffing ingredients and stir until the mixture withers.
Mix in the cooked ground beef and set aside.
Fill the artichokes with the meat mixture. Cover the pan with aluminium foil and place in the oven to cook for 15 minutes or until the sauce thickens.
Serve hot with Vermicelli Rice on the side.
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