Lebanese Beef Stuffed Artichoke Bottoms

These beef stuffed artichoke bottoms are lemony, tangy, and full of flavor. The artichokes are tender and infused in all the flavors of the stock, while the beef is perfectly spiced and topped with toasted nuts. So good!

Course Main Course

Cuisine Lebanese, Middle Eastern

Diet Gluten Free, Halal

Prep Time 20

Cook Time 35

Servings people

Calories 300kcal

Author Farah Abumaizar

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!

Video

Notes

To toast almonds or pine nuts: Just heat a drizzle of olive or vegetable oil in a small skillet on medium heat. Add the nuts, and stir constantly until toasted and golden brown about 3-4 minutes. Remove immediately from the skillet, and place on a a paper towel lined plate so they don't burn.

You can use canned artichoke bottoms, just drain and rinse them then pat dry before stuffing. Start checking after 20 minutes of cook time.

Serve these stuffed artichoke bottoms with vermicelli rice, recipe here!

Storing leftovers: 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.

Nutrition