These Lebanese beef stuffed artichoke bottoms are lemony, tangy, melt in your mouth deliciousness. This is a great frozen artichoke recipe, making quick work of a hearty comforting meal often served with rice.
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- Why should I make this recipe?
- Ingredients you need for Lebanese stuffed artichokes:
- How to prepare easy frozen artichokes with beef:
- What to serve this stuffed artichoke bottom recipe with:
- Preparing recipe in advance:
- Storing leftover Lebanese stuffed artichoke bottoms:
- Recipe tips and tricks:
- Recipe FAQs:
- For more Middle Eastern recipes:
- Lebanese Beef Stuffed Artichoke Bottoms
Why should I make this recipe?
It’s actually a really simple dinner, works well for weeknights but seems so fancy with the use of artichokes.
If you are looking for frozen artichoke recipe look no further! This is the perfect shortcut to using/finding expensive fresh artichokes that need a lot of prep work.
Syrian stuffed artichokes (Also commonly known as Lebanese artichokes) are a total comfort food dish, with a lemon flavor packed sauce that goes so well with fluffy rice.
Ingredients you need for Lebanese stuffed artichokes:
Artichoke bottoms: I like getting a bag of artichoke bottoms from the freezer section- you’ll definitely find this in Middle Eastern stores. You can also used canned artichoke bottoms that you drain, rinse, and pat dry.
Chicken stock: This will form the liquid that we pour around the artichokes when they go in the oven. It’ll give us a really nice sauce that we can spoon over rice while serving. You can use prepared chicken broth, or a bouillon cube you dissolve in hot water.
Ground beef: You can also use ground lamb or a 50/50 mixture of both.
Almond slivers or pine nuts: both are delicious when toasted and added to the meat filling. Almonds will be more cost affordable.
Lemon juice and garlic: plenty of both to give our broth lots of tangy flavor. You can reduce the amount of both if you like, but I recommend trying as is! The rice will soak up all that lemony garlickness.
How to prepare easy frozen artichokes with beef:
- Cook the ground beef until completely cooked through, brown, and dried out. Stir through most of the toasted nuts, keeping a handful aside for topping.
- Place the artichoke bottoms in a pyrex pan.
- Spoon a generous spoonful or two of meat filling in each artichoke bottom (depending how big they are). Top with extra toasted nuts
- Pour the chicken broth and lemon mixture around the artichokes.
- Cover with foil, and bake for 35-40 minutes until artichokes are fork tender.
What to serve this stuffed artichoke bottom recipe with:
We love having this with fluffy vermicelli rice, with lots of that extra broth spooned on the top of the artichokes. Egyptian rice would work great too!
Preparing recipe in advance:
You can cook the spiced meat mixture 1-2 days before filling artichokes. You can also stuff the artichoke bottoms and assemble in a pan and tightly cover with foil (without adding the liquid to the pan) 1-2 days before baking. To finish, just continue the steps in the recipe where you add the liquid to the pan and bake.
Storing leftover Lebanese stuffed artichoke bottoms:
Stuffed artichoke bottoms will last in the fridge for 3-4 days tightly covered. You can reheat them gently in the microwave or in the oven.
I haven’t tried freezing leftovers, so I’m not sure if they freeze well!
Recipe tips and tricks:
- Use frozen artichoke or canned artichoke bottoms, so convenient.
- Cook the beef mince until really nice and dry, instead of undercooked and soggy. It’ll give nice texture to the dish.
- Toast the almonds or pine nuts before adding, makes such a difference in flavor.
- If you don’t like a strong garlic flavor, reduce the amount in the dish.
Recipe FAQs:
Absolutely! Feel free to use ground beef, ground lamb, or a mixture of the two.
Yes, prepare the recipe as directed, omitting the toasted pine nuts or almond slivers.
Yes, drain them from the water in the can, rinse and pat them thoroughly dry. They may require less time in the oven, so start checking with 10 minutes to go,
For more Middle Eastern recipes:
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Lebanese Beef Stuffed Artichoke Bottoms
Ingredients
For the meat stuffing:
- 1-2 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 lb ground beef 500g
- 1 teaspoon seven spices or all spice
- 1/2 teaspoon cinnamon powder
- 1/2-3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup toasted almond slivers or pine nuts see recipe notes
For the artichokes:
- 1 bag frozen artichoke bottoms 400g, 15oz
- 1/2 cup chicken or vegetable stock 120ml
- 1/4 cup lemon juice 60ml
- 2 tablespoon olive oil
- 4 crushed garlic cloves
Instructions
To make the meat stuffing:
- In a large skillet over medium high heat, add the olive oil. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously.
- Add the crushed garlic, and cook for a further minute or so, then add the ground beef.
- Cook for a minute, breaking apart any clumps of meat with a wooden spoon, cooking, a good 6-8 minutes until beef is all cooked through and brown with no pink bits remaining. Keep stirring and breaking apart clumps of meat- you can even use a potato masher to break the meat apart a little.
- If desired, drain any extra fat. Add all the spices (seven spice or all spice, cinnamon, salt and black pepper) and stir to combine. Taste the mince and adjust for seasoning.
To assemble the artichokes and bake:
- Preheat the oven to 180C (350F).
- In a large measuring cup or in a bowl, whisk together the chicken stock, lemon juice, olive oil, and garlic. Set aside
- Place the frozen artichoke bottoms (you don't need to thaw them) in a large pyrex baking dish.
- Spoon a generous amount of cooked beef into each artichoke bottom. You might have extra beef left over! Pour the chicken stock/lemon juice mixture all around the artichokes.
- Wrap the dish tightly with aluminum foil and bake 35-40 minutes or until artichokes are tender enough that you can cut through them with a fork. Keep checking, and if the liquid dries up too much, add about 1/2 cup of water.
- Enjoy with vermicelli rice, recipe linked in the notes!
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