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Stuffed Artichokes With Meat
This recipe is wonderful. An incredible dish that is perfect for lunch or for guests — trust me, you’ll
receive many compliments after making it.
Artichoke hearts were born for impressions. All you have to do is stuff with some good meat and serve it with piquant sauce. I have my own method for making it — the artichoke hearts turn soft, the meat stuffing is super delicious and the sauce has its own great flavors.
I also added some beans and a carrot. Serve it with some good bread and enjoy every bite.
3 Servings
Ingredients:
10 artichoke hearts (frozen)
250 – 300 g ground beef / ground chicken breast
Potato, grated and drained
Large onion, diced
1/3 tsp baking soda
Egg yolk (the yellow of the egg)
Spices:
1/2 tsp sweet paprika
1/3 tsp turmeric
1/2 tsp a. Soup powder
A third of a teaspoon of black pepper
A half teaspoon of salt
A white of an egg
A spicy sauce:
A cup of peas and carrots (frozen)
A clove of garlic, finely chopped
2 – 3 cups of water
A tablespoon of sweet chili sauce
2 ripe, soft tomatoes
A finely chopped spicy pepper
A tablespoon of tomato paste
A half teaspoon of sugar
A tablespoon of spices:
A tablespoon of sweet paprika
A half teaspoon of hot paprika
A half teaspoon of turmeric
A pinch of cinnamon
Three quarters of a tablespoon of soup powder
A half teaspoon of black pepper
A half teaspoon of salt
Preparation:
1.) Boil a pot with water. Mark an “x” on the bottom of each tomato and transfer them to the boiling
water. Take them out after 3 minutes. Add the artichoke hearts to the water, cook for 10 minutes and take them out.
2.) Preheat a wide pan on medium heat with 4 tablespoons of oil. Fry the onion and the garlic until they turn golden and transfer half of the amount to a bowl.
3.) Add the meat, grated potato, baking soda, egg yolk and spices to the bowl. Whisk the egg white and brush over the inside of the artichoke hearts. Make meatballs and stuff the artichoke hearts. Tighten well and keep in the fridge for 30 minutes.
4.) Meanwhile, peel off the skin of the tomatoes, cut into small cubes and add them to the pan
containing the onion and garlic, along with the spicy pepper, sweet chili, sugar, water and spices. Boil, reduce the heat to medium and cook for about 10 – 15 minutes. Add the beans and the carrot.
5.) Take out the artichoke hearts that were in the fridge, preheat a pan on medium heat with 4
tablespoons of oil and fry on all sides — especially the top part and the sides of the meat.
6.) Gently transfer the artichoke hearts to the sauce, cover and cook for about 30 minutes.
