Growing up, I was not the biggest fan of artichokes. However with time, my taste buds evolved and I started tasting and trying more flavors that I didn't like as a kid. I'm not gonna lie, there is still a huge list of things I don't like eating (or still haven't REALLY tried, out of pickiness) but I take it one flavor at a time.
One dish my mother made super often was these MEAT STUFFED ARTICHOKES on a bed of yummy green peas. I can still remember eating the meatball and refusing to even touch the artichoke part. I can now say and confirm that I was totally wrong! They felt like butter in my mouth. The combination of all the components of this dish made everything so complete and just yummy.
Also, can i just point out that it is a ONE POT MEAL??!
Note that I fried the top of the stuffed artichoke only with flour. It tasted great, but for a better coating, do flour and then egg before frying
For artichokes:
1 bag frozen artichoke bottoms (about 9)
1 lb minced meat
1/2 tsp each, garlic powder, onion powder, paprika, cumin
1 tsp salt
1/4 breadcrumbs
1 egg
1+1 tbsp oil
2 tbsp flour
For sauce:
1 large onion
1 bag frozen peas
2 tsp paprika
1 tsp turmeric
1 tsp marak of (chicken consomme)
Salt and pepper
1/2 lemon, juiced
2 cups water
A good handful of herbs (I used cilantro and parsley)
DIRECTIONS:
Combine meat with spices, salt, breadcrumbs, egg and 1 tbsp oil.
Fill frozen artichokes, just enough to make a little bump on top. Dip top in flour (and egg if you want a firmer coating). Keep rest of meat to make single meatballs.
Dice up onion. Set aside.
In a large pan, heat 1 tbsp of oil on medium high heat. Fry top of artichokes and remove from pan.
Add onion to pan and fry until golden. Add peas and let water evaporate almost completely before adding spices. Add spices, lemon and water. Turn heat down to simmer.
Return artichokes to pan. Form small meatballs with remaining meat and add to pan.
Sprinkle fresh herbs on top. Baste everything then cover and cook until very soft, about 45 minutes.
Enjoy,
Guila
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