Stuffed artichoke bottoms in Lemon, Garlic, and saffron

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These were so delicious that my mouth continued to want more, long after my tummy was very full.

I’m making these stuffed artichoke bottoms with lamb, but they’d also be delicious with beef, turkey, or ground beef substitute, such as Beyond or Impossible. One of the great things about this dish is that, although making it is a multi-step process, all the actual work can be done a day in advance. Then, when it’s time to make dinner, just pour in the sauce and pop them in the oven.

This time, I’ve used frozen artichoke bottoms, which need to be pre-cooked. Just follow the directions on the bag.

You could also use canned, which require no prep at all.

The tastiest option is to use fresh whole artichokes, steaming them until tender and then removing the leaves and the choke. It’s a fine way to go if you’ve got the time. It will leave you with a giant pile of steamed artichoke leaves which are too good to throw out. If you do decide to go this route, you could put on a movie, pull up a chair, and use a spoon to scrape the flesh off each leaf. You can mix it in with the stuffing mixture, which will be fabulous. Or, you’ll have the makings of a fabulous artichoke soup.

Stuffed artichoke bottoms are a great dish for Passover (not the version with ground beef substitute—it’s kosher but not pesadik) or for any time. This week I’m making them as part of my menu for Parasha Acharei. The quinoa pilaf that will join them on the plate will be a perfect side. (Check the menu for that parasha to see how to make the pilaf.) I also served them with some roasted asparagus because I had some in the fridge. Any vegetable would work here.

All in all, I promise you a fabulous meal.

This will give you quite a lot of stuffing. I divided the meat mixture in half and froze the rest of it to make meatballs at some time in the future. It was just the right amount of stuffing for two bags of frozen artichoke bottoms.

By the way, you can serve one per person for a lovely, elegant, starter course.

Ingredients:

Artichokes

• 2-14 ounce bags of frozen artichoke bottoms prepared according to package directions, or 8 whole fresh artichokes, steamed, leaves and choke removed (don’t waste those leaves!).

• 1 lemon

• 1 egg

• matzo meal for dredging

Stuffing

• 1 pound ground beef, lamb, or vegetarian ground beef substitute, such as Imagine™ or Beyond™

• 1 medium-large onion, diced small

• 3 large cloves garlic, minced (divided use)

• 1 teaspoon cinnamon

• ½ teaspoon allspice

• ¼ teaspoon grated nutmeg

• 1/3 cup matzo meal

• 1/3 cup ice cold water

• ¼ cup tomato paste

• ½ cup flat leaf parsley

• ¼ cup fresh mint leaves

• 1/4 cup fresh dill

• 1 egg

• 1/3 cup diced fresh mango

• 1/3 cup chopped walnuts or pine nuts

• 3/4 teaspoon salt

• freshly ground black pepper to taste 

 Sauce

 ⅓  cup olive oil

4 garlic cloves, chopped

 1 cup stock or water

 a big pinch of saffron

 Kosher salt as needed (depending upon how salty your stock is)

 juice of 2 lemons

Method:

Prepare the stuffing:

• In a large mixing bowl, combine the meat or meat substitute with all the stuffing ingredients. The ice water and matzo meal are critical here—it’s what makes the meat soft and tender. Use your hands to massage all the ingredients together.

Assemble the artichokes:

• Fill each of the artichokes with a mound of the meat mixture. The amount in each will be determined by the size of the artichoke.

• In a small bowl, beat the egg with a small splash of water. Dip each stuffed artichoke in the egg and then coat it in the matzo meal, all around.

• Heat some neutral oil in a skillet and fry the artichokes, meat side down, until they’re lightly browned. Then turn them over and fry them on the other side. Arrange them in a baking pan, stuffing side up, leaving some space between them.

• You can prepare the artichokes up to this point a day in advance.

Add the sauce:

• Although the sauce ingredients may seem overly basic and not very sauce-like, I promise that after the artichokes bake in it, it will be delicious and perfect for drizzling over the top of the artichokes and any pilaf you serve on the side. Simply stir them all together and pour it into the dish.

Bake the artichokes:

• Preheat the oven to 350°.

• Cover the dish with foil. Slide it into the oven and bake it for 45 minutes.

• Then remove the foil. Put the baking dish under the broiler. Keep a careful eye and let the tops become browned and crisp.

• Then remove the dish from the oven and serve.

Did you make it? Was it fabulous?