Ingredients

Check off ingredients as you go

For 12 artichoke bottoms

• 12 frozen artichoke bottoms
• 250g (½ lb) ground beef
• 1 egg
• ½ onion, chopped
• 1 garlic clove, halved, germ removed and minced
• ½ bunch fresh cilantro, chopped
• 2 tbsp mint leaves, chopped
• 1 tbsp olive oil
• ½ tsp turmeric
• ½ tsp ras el hanout (Middle Eastern spice blend)
• Salt, pepper

For the pea sauce

• 250g (1½ cups) frozen peas
• 1 tbsp dill or mint
• 1 tsp turmeric
• about 500ml (2 cups) vegetable or meat broth

If you change the number of serving, consider adjusting cooking times!

Preparing the filling

1. In a bowl, combine all filling ingredients and mix well.

2. Fill each artichoke with 1 or 2 tablespoons of filling depending on size, packing firmly so the filling doesn’t detach.

3. Put some flour in a bowl and lightly flour all the artichokes, tapping to remove excess.

Cooking the stuffed artichokes

4. In a large skillet (wide enough to arrange the artichoke bottoms without overlapping), heat 1 or 2 tablespoons olive oil, briefly brown the artichoke bottoms on each side (use a large spoon to turn them without damaging the filling).

5. Return all artichokes filling-side up, add the broth and turmeric, season with salt. Cook over low heat, covered, for about 1 hour. The artichokes will be tender and the sauce well reduced.

Serve with peas and rice or small pasta.

Variations

• To make the pea sauce, simply boil them for 2 minutes in boiling water, drain before adding to the artichoke bottoms with 1 tablespoon olive oil, turmeric and dill.

• For a vegetarian version, make a filling by replacing the meat with 2 raw eggs mixed with 2 crumbled hard-boiled eggs and breadcrumbs.

• You can use this filling to stuff other vegetables like zucchini for example.