Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
- 2 tablespoons white rice
- 6 large artichoke bottoms uncooked
- 2 tablespoons olive oil
- 1/3 cup minced onion
- 1/4 pound lean ground beef (about 1/2 cup)
- 1 medium garlic clove, minced
- 1/4 cup chopped cilantro
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 fresh or canned plum tomatoes, chopped
- 2 garlic cloves, sliced
- 1/8 teaspoon turmeric
Using a melon ball cutter, remove chokes and small purple leaves from centers of artichoke hearts. Rub with a cut lemon and put in a bowl of water.
Heat 1 tablespoon olive oil in a small skillet, add onion and cook over medium-low heat 4 or 5 minutes. Add ground beef and saute, stirring to crumble meat, about 4 minutes or until meat changes color. Remove from heat. Add minced garlic, cilantro, paprika, cumin, cinnamon, ginger, salt, and pepper. Mix well. Add to rice. Mix well.
Sprinkle artichoke bottoms with additional salt and pepper. Spoon stuffing into artichoke bottoms. Spoon remaining tablespoon oil into a Dutch oven or wide casserole and add artichokes. Add tomatoes, sliced garlic, turmeric, a pinch of salt and pepper and 1 cup water to pan. Bring to a simmer. Cover and cook over low heat about 30 minutes or until artichokes are tender. Serve hot, with a little tomato from pan spooned over each artichoke.
Yield: 6 appetizer servings
Source: International Vegetable Cookbook by Faye Levy (Warner Books)
Reprinted with permission.