Meat stuffed artichoke hearts are great to serve at a dinner party as they can be prepared ahead of time and can be eaten hot or at room temperature. For my sanity, I used frozen artichoke hearts. They come frozen, clean, and ready to be used. If you want to practice your knife skills, possibly lose a fingertip, and eat this dish in three days, you may choose to peel your own artichokes.

 

The What: 
  • 1/3 cup vegetable oil (more for frying)
  • 1 large onion, finely diced
  • 1/2 pound lean ground beef
  • 1/2 teaspoon cinnamon
  • 1/2 cup pine nuts
  • 20 artichoke hearts (give or take)
  • 1 1/2 cups hot water
  • 1/4 cup lemon juice (fresh squeezed)
  • 1 tablespoon flour
  • Salt and black pepper
The How: 

For this recipe I used 2 bag of frozen artichoke hearts for a total of 22 artichoke hearts. Defrost the hearts before starting the recipe, either by leaving them out a room temperature a few hours before or defrosting them in the microwave. Place on paper towels to remove excess water until you are ready to fry.

Place 1/3 cup vegetable oil in a pot or frying pan over medium heat. Add the onions, a pinch of black pepper, and a generous pinch of salt. Sweat the onions until they are translucent, about 5 minutes.

Sprinkle the ground beef with the cinnamon, a pinch of black pepper and salt.

Add the ground beef to the onions, fry until the meat if fully cooked (i.e. no more red) about 5-7 minutes.

Add the pine nuts to the pot and stir until they are evenly dispersed in the meat mixture. Give it a few stirs making sure all the meat is fully cooked. Remove the meat stuffing from the pot and set aside.

Preheat the oven to 350 degrees.

In a frying pan add vegetable oil over medium high heat. Add enough oil so that the artichoke hearts are half submerged. Fry the hearts on both sides until they are golden brown all over.

Place the fried artichoke hearts on paper towels to drain off any excess oil.

Arrange the artichoke hearts in a deep pan; cup side up. Fill them with a few tablespoons of the meat mixture. Make sure each heart gets its fair share of pine nuts.

Place the hot water and lemon juice in a cup and whisk in the flour. Carefully pour the water/lemon mixture into the pan. No need to pour over the meat mixture, simply around the artichoke.

Cover the pan with foil and place in the oven for 20 minutes.

Remove the foil and return the pan to the oven. Bake for another 10 minutes.

Eat with a fork.

 

 

Meat Stuffed Artichoke Hearts

Meat Stuffed Artichoke Hearts

Meat stuffed artichoke hearts are great to serve at a dinner party as they can be prepared ahead of time and can be eaten hot or at room temperature. For my sanity, I used frozen artichoke hearts. They come frozen, clean, and ready to be used. If you want to practice your knife skills, possibly lose a fingertip, and eat this dish in three days, you may choose to peel your own artichokes.

Ingredients

  • 1/3 cup vegetable oil (more for frying)
  • 1 large onion, finely diced
  • 1/2 pound lean ground beef
  • 1/2 teaspoon cinnamon
  • 1/2 cup pine nuts
  • 20 artichoke hearts (give or take)
  • 1 1/2 cups hot water
  • 1/4 cup lemon juice (fresh squeezed)
  • 1 tablespoon flour
  • Salt and black pepper

Instructions

  1. For this recipe I used 2 bag of frozen artichoke hearts for a total of 22 artichoke hearts. Defrost the hearts before starting the recipe, either by leaving them out a room temperature a few hours before or defrosting them in the microwave. Place on paper towels to remove excess water until you are ready to fry.
  2. Place 1/3 cup vegetable oil in a pot or frying pan over medium heat. Add the onions, a pinch of black pepper, and a generous pinch of salt. Sweat the onions until they are translucent, about 5 minutes.
  3. Sprinkle the ground beef with the cinnamon, a pinch of black pepper and salt.
  4. Add the ground beef to the onions, fry until the meat if fully cooked (i.e. no more red) about 5-7 minutes.
  5. Add the pine nuts to the pot and stir until they are evenly dispersed in the meat mixture. Give it a few stirs making sure all the meat is fully cooked.
  6. Remove the meat stuffing from the pot and set aside.
  7. Preheat the oven to 350 degrees.
  8. In a frying pan add vegetable oil over medium high heat. Add enough oil so that the artichoke hearts are half submerged. Fry the hearts on both sides until they are golden brown all over.
  9. Place the fried artichoke hearts on paper towels to drain off any excess oil.
  10. Arrange the artichoke hearts in a deep pan; cup side up. Fill them with a few tablespoons of the meat mixture. Make sure each heart gets its fair share of pine nuts.
  11. Place the hot water and lemon juice in a cup and whisk in the flour. Carefully pour the water/lemon mixture into the pan. No need to pour over the meat mixture, simply around the artichoke.
  12. Cover the pan with foil and place in the oven for 20 minutes.
  13. Remove the foil and return the pan to the oven. Bake for another 10 minutes.
  14. Eat with a fork.
http://www.foodosopher.com/artichokes/