Stuffed artichokes were never something I enjoyed growing up. It’s only when I started to cook that I really started appreciating artichokes. They are the “butter” of vegetables; the softest yet rich texture, i can not get enough of them!
So what makes this dish so amazing?
1- They are stuffed with flavourful fresh beef
2 - They are then covered in a pillowy fried coating
3 - They finally bathe in that deep preserved lemon and cilantro sauce, with a hint of sourness that brings everything together!!
Do I even need to say more??
Stuffed artichokes:
1 lb minced beef
1 cup cilantro leaves
1 medium onion
1/2 cup breadcrumbs
1 egg
2 tsp paprika
1 tsp cumin
1 tsp garlic powder
Salt and pepper
750g frozen artichoke hearts, thawed
2 eggs
1 cup flour
3/4 cup Oil
Sauce:
1 onion, sliced in thin half-moons
4 celery sticks, strings removed and cut in small sticks
1 full preserved lemon + 1 tbsp of the juice
1 cup cilantro, chopped
2 tsp turmeric
1 tsp garlic powder
1/2 tsp black pepper
1.5 cup water
DIRECTIONS:
Start with the meat: In a mini chopper, chop your onion and cilantro until fine. Add everything to a mixing bowl and combine.
Prepare a plate of beaten egg and a plate with flour. Start filling your artichoke hearts, just enough to create a ball shape. Roll in flour then egg.
Heat a large braiser at medium high heat. Add oil. Lower the heat to a medium low heat.
Start adding your stuffed artichoke hearts one by one to your hot oil to fry them. Don't overcrowd the oil, work in batches. Turn them around to fry all the sides. Once fried, remove and set aside.
In the hot oil, start building your sauce. Add onion first to fry. Once soft, add celery sticks and lemon slices. Let everything soften and get fragrant a few minutes.
Add water. Start with 1 cup, then add more once you add back your artichokes. Season the sauce with spices and cilantro.
Add artichokes to the sauce. Add remaining water and baste everything.
Lower the heat to a simmer. Cover and cook for one hour.
Enjoy,
Guila
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