In Canada the peak season for fresh artichokes is in March. Of course, these days every vegetable is available almost all year long, but there is something whimsical about eating certain foods for a short time each year. My siblings and I use to love to eat them steamed, with lemon dressing, dipping each petal one at a time until we hit the heart.

My mother would also stuff them with meat and pine-nuts, but it would take time so she now uses frozen artichokes, which is much faster — and a perfectly acceptable way to make this dish. The heart will have a slightly different texture but it is still delicious
Traditionally, there are no peas or dill in this dish and my idea of adding them came from Ottolenghi and Sami Tamimi’s stuffed artichoke recipe, in their book The Jerusalem Cookbook. I find the dill and peas add a lovely essence and colour to the dish. 

Preperation Time

  • 20 minutes 

Cooking Time

  • 1 hour

Serves

  •  6-8 pax

Ingredients

  • ½ cup sunflower oil
  • 1 large onion diced
  • 500g ground lamb or beef
  • 2 tsp ground cinnamon
  • 1 ½ tsp all-spice
  • 2 tsp sea salt and salt to taste
  • black pepper
  • 1 tbsps. chopped dill
  • Dash of pomegranate syrup or juice of 1 lemon
  • 500 grams frozen peas
  • 2 tbsp of flour
  • 1 package of frozen artichoke hearts (about 12 pieces)
  • 2 cups of chicken broth
  • Garnish with ½ cup toasted pine nuts

Method

  • Preheat the oven to 375F.

  • In a pot boil artichoke heart with chicken broth for 20 minutes until somewhat tender.

  • Meanwhile, heat the oil in a sauce pan over medium heat and sauté the onions until soft.

  • Add the mince lamb or beef and season with cinnamon, all-spice, salt and pepper.

  • When the meat is nearly cooked, lower the heat and add the peas.

  • Then add dash of pomegranate syrup or lemon juice and dill.

  • Remove the artichoke, reserving the broth, and place on a baking tray or Pyrex.

  • Turn off the heat completely and the flour to meat mixture.

  • Add the broth to the meat mixture, adding more water if needed, to make it a little saucier.

  • Pour meat mixture over artichoke hearts. Cover with tin foil and back for 40 minutes.

  • Garnish with toasted pine-nuts and eat with a side of rice or quinoa and chopped jalapeno peppers.

  • Serve with a side of rice or quinoa and chilli.

Tanya
Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.

She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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