Stuffed artichoke bottoms are a traditional dish from the Moroccan, Tunisian and Libyan cuisine. Jews serve them for Passover, as their in their peak season, and the hard work of stuffing make simple ingredients, like ground meat and tomato paste, into a festive dish.
There are a few different stuffed artichoke recipes, with either ground fish, lamb or beef, and with either clear lemon and broth sauce or a very simple sauce of tomato paste, paprika and water. It is one of my favorite dishes. you can serve with rice or on its own for Passover, or with couscous any other time.
North African stuffed artichoke bottoms in red sauce
Course: main courseCuisine: Jewish, Moroccan, Tunisian, Libyan, North African, ArabDifficulty: Medium6
servings30
minutes1
hour1
hour30
minutesStuffed artichoke bottoms are a traditional dish from the Moroccan, Tunisian and Libyan cuisine. Jews serve them for Passover, as they’re in their peak season, and the hard work of stuffing make simple ingredients, like ground meat and tomato paste, into a festive dish.
*Note: Artichoke bottoms are available at most Middle Eastern supermarkets in the freezer isle, and cost about /-5 for a pound. Preserved ones are available in jars or cans online, as well as at some specialty supermarkets and even some Kosher markets. It’s worth looking for it, and I’m sure it’s going to become a regular staple in your kitchen.
INGREDIENTS
1 lb. artichoke bottoms (about 10-12 small artichokes,) thawed if frozen
Corn oil (kosher for Passover for those who consume legume) or mild olive oil for frying
- For the filling
½ lb. ground beef
½ lb. ground lamb
½ cup grated onion (From about 1 onion)
½ cup chopped cilantro or flat parsley
½ cup matzah meal
1 egg
2 tablespoons olive oil
½ teaspoon turmeric
½ teaspoon paprika
¼ teaspoon ground coriander
¼ teaspoon white pepper
1½ teaspoons Kosher salt
- For the sauce
¼ cup corn oil or mild olive oil
5 tablespoons tomato paste
3 tablespoons Moroccan paprika (or regular sweet paprika)
1 teaspoon chili flakes (or to taste)
1/2 teaspoon cumin seeds
1 teaspoon kosher salt
2 cups boiling water
- For serving
Prepared couscous or rice (during Passover)
½ cup chopped cilantro
DIRECTIONS
- Arrange thawed (or preserved) artichoke bottoms on a rimmed baking sheet. Examine each one and make sure they sit straight on the baking sheet. Use a small serrated knife to even out the bottom of the tilted artichokes.
- Put all the filling ingredients in a medium bowl and mix with your hands. Use an ice cream spoon (or your hands) to create equal sized balls, the number of artichoke bottoms. If you have any extra mixture, shape it into balls too. You can add those to the stew as well.
- Stuff each artichoke bottom with a meat ball, pressing it gently into the bottom. Set aside.
- To make the sauce, Put oil in a saucepan over medium-high heat. Add tomato paste and cook while mixing for a couple of minutes. Add paprika, chili flakes, cumin and salt and mix. Carefully add water and mix. Bring to boil, then cover and remove from heat. Set aside.
- Heat ⅛ inch oil over medium heat in a pan that can hold all the artichokes in a single layer (preferably a non-stick pan). Fry the stuffed artichokes meat side down for a couple of minutes, flip to the artichoke side and fry for 1-2 minutes longer. Transfer to a plate. Pour out all the oil and return pan to the stove.
- Arrange artichokes back in the pan, meat side up, and spoon the sauce on each one and into the pan. If you have extra sliced artichoke stems or extra meatballs, add them too. bring back to boil on medium heat, cover pan, reduce heat to a low simmer and cook for 1 hour and 15 minutes. Occasionally, spoon the sauce on the artichokes. If there’s not enough liquid in the pan, you can add a little boiling water (¼ cup at a time) as needed.
- Remove pan from heat, and let stew stand for 10 minutes. Sprinkle with cilantro and serve over couscous or rice.