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Baked stuffed artichoke bottoms with meat filling and walnuts.
Sarah

Stuffed Artichoke Bottoms

Tender artichoke bottoms filled with spiced meat and baked in a lemony broth sauce. Perfect as an appetizer or main dish.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Appetizer, Main, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound ground lamb or beef or a mix
  • 1 sweet onion finely chopped
  • 0.5 teaspoon allspice
  • 1 pinch nutmeg
  • 1 pinch cinnamon
  • 1 teaspoon sea salt adjust to taste
  • 2 tablespoons olive oil for cooking
For the Artichokes
  • 20 artichoke bottoms frozen or canned
  • olive oil for brushing
For the Sauce
  • 1.5 cups broth chicken, meat or vegetable
  • 2 lemons freshly squeezed
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 pinch salt adjust to taste
For Garnish
  • 0.25 cup toasted pine nuts

Method
 

  1. Heat olive oil in a pan and sauté chopped onion until soft and golden.
  2. Add ground meat, cook while breaking it apart, then stir in allspice, cinnamon, nutmeg, and salt.
  3. Continue cooking until meat is browned and fully cooked. Set aside.
  4. Preheat broiler. Place artichoke bottoms on a baking tray, brush with olive oil, and broil for 10 to 15 minutes until golden.
  5. Spoon the meat filling into each artichoke bottom. Pack gently and arrange them close together in a baking dish.
  6. Pour half a cup of broth into the dish. Cover with foil and bake at 375°F for 40 minutes.
  7. To make the sauce, melt butter in a saucepan, whisk in flour, then slowly add broth while whisking. Let it thicken.
  8. Add lemon juice and salt. Taste and adjust.
  9. Remove dish from oven, pour sauce over stuffed artichokes, cover again, and bake for 10 more minutes.

Notes

Carbohydrates: 28 g
 Protein: 53 g
 Fat: 23 g
 Saturated Fat: 4 g
 Cholesterol: 191 mg
 Sodium: 1345 mg
 Potassium: 1245 mg
 Fiber: 2 g
 Sugar: 1 g
 Vitamin A: 597 IU
 Vitamin C: 7 mg
 Calcium: 29 mg
 Iron: 3 mg