Search

Recipes Browser

Share on facebook
 
   
Creative Commons License

Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Permissions beyond the scope of this license may be available at Terms of Use Agreement
Ardi Shoki blahmi (Stuffed artichoke hearts) Print
Written by Ghinwa Alameen   
Sunday, 04 April 2010 20:15

Stuffed artichoke

This simple recipe brings out the special flavor artichoke has to offer. Syrians eat mainly the heart of artichokes (not the leaves). The hearts are stuffed with meat and served with rice.

 

 

 

 

 

 

Ingredients

  • 2 pounds artichoke hearts (can also be found frozen in Middleastern groceries)
  • 1/2 pound ground beef or lamb
  • 1 medium onion, chopped
  • 1/3 cup peas
  • 1/2 cup mushroom, sliced
  • (peas and mushroom are optional. You can add your favorite small veggie to color the sauce)
  • 1 tablespoon lemon juice, optional
  • 3 tablespoons olive oil
  • 2 cups chicken or beef stock
  • 1 teaspoon cornstarch
  • Salt and pepper to taste
Stuffed artichoke

Directions

  1. Heat the oven to 400
  2. Saute the onion in olive oil. When transparent, add the meat and cook until done. Season with salt and all spice
  3. Arrange the artichoke hearts in a big oven pan. They will be like small dishes. Fill each one with meat until you can't fill it any more. (some people like to add some mozzarella cheese on top of the meat).
  4. Sprinkle small veggies around the artichoke (veggies are optional).
  5. Whisk together stock, cornstarch, 1/2 teaspoon of salt and pepper (and lemon juice). Add mixture to the pan.
  6. Set in the oven for 50 minutes covered with aluminum foil for the first 40 minutes.
  7. Serve with peppered rice and Syrian Everyday Salad.

 

Comments (8)
  • Dawn  - Stuffed Artichoke Hearts
    Stuffed Artichoke Hearts
  • zekis
    i want to try this but have a few questions..do you thaw the bottoms or frozen straight to the oven? and wont the meat be dry after cooking on stove top then in oven? and u add the allspice to meat right?thank you in advance
  • Ghinwa  - Re:
    I thaw the bottoms and blanch them in boiling water for 2-3 minutes. The meat won't dry out if you cover the pan with foil. You should be able to cook this too on stop top if you have a wide bottom pan following the same instructions. The oven usually gives a denser flavor. And yes, I add allspice (or you can use Syrian spice mix) to the meat.
  • jouj
    I use mushroom soup instead of chicken or beef stock and cornstarch, try it it is delicious
  • Anonymous
    whats peppered rice?
  • Ghinwa  - Re: Peppered rice
    It is just rice sprinkled with black pepper :)
    But people usually say 'peppered rice' to distinguish it from 'vermicelli rice' that is cooked with vermicelli noddles.
  • Anonymous
    Do we have to boil artichokes first?
  • Ghinwa
    Yes. Artichokes are hard, even the frozen ones need to be boiled.
Only registered users can write comments!
Last Updated on Monday, 23 April 2012 21:24
 
Syrian Cooking Facebook Page
Follow Me
RSS Feeds