Stuffed artichoke bottoms

Artichokes can be a challenging vegetable to cook, but this inventive method from Ellie Bouhadana uses frozen artichoke bottoms, which are far easier to prepare. Cooked in a richly spiced caramelised onion and pea sauce and stuffed with a flavoursome meatball stuffing, this dish unlocks the natural sweetness of artichokes that will have you see this unique vegetable in a new light.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  55 minutes

• difficulty

  Mid

Ingredients

• 500 g frozen artichoke bottoms
• couscous or rice, to serve

For the sauce 

• 3 tbsp olive oil
• 4 large onions, finely chopped
• 1 tsp salt
• ¼ tsp freshly ground black pepper
• ½ tsp ground cinnamon
• ½ tsp ground turmeric
• 1 cup (250 ml) water
• ½ cup chicken stock
• 1 lemon, juiced
• 250 g frozen peas

For the meatball stuffing

• 80 g crustless torn white sourdough
• 500 g lamb mince (20% fat)
• 3 garlic cloves, crushed
• ½ tsp ground coriander
• 1 tsp onion powder
• 1 tsp ground cumin
• ½ tsp allspice
• 1 tbsp baharat
• ¼ cup finely chopped flat-leaf parsley
• 1½ tsp salt
• 2 tsp freshly ground black pepper
• 3 tbsp olive oil

Instructions

1. Prepare the frozen artichokes by placing in a large bowl, then cover with hot water to soften. When fully defrosted, drain and set aside.

2. Meanwhile, prepare the sauce. Heat the oil in a large, heavy-based saucepan with a tight-fitting lid over medium-low heat, then add the onion and cook, stirring occasionally, for 20 minutes, or until golden and caramelised. Stir through the salt, pepper, spices and half the water. Bring to a simmer and cook, covered, for 5 minutes, or until thickened, sweet and sticky. Stir through the remaining water, reduce to low heat and simmer for a further 10 minutes.

3. To make the stuffing, tear the bread into small chunks, then place into a large bowl. Sprinkle with 1 tbsp water to soften, and set aside for 5 minutes, until fully absorbed. Add the remaining meatball stuffing ingredients and use your hands to combine the mixture well.

4. Place one artichoke bottom in your palm and press 35 g of the meatball mixture into the centre of the artichoke, shaping it to sit like a plump mound atop the artichoke, then transfer to the onion sauce. Repeat until all the artichokes are filled and sitting in the onion sauce. Pour the chicken stock and lemon juice over the artichokes and then cover and simmer over low heat for about 15 minutes. Uncover the pot, sprinkle over the peas and cook, covered, for a further 10 minutes, or until the peas are tender. Add a splash of water if required.

5. Serve the stuffed artichoke bottoms with rice or couscous.

Note

If you want to check the seasoning of the meatball mixture before filling the artichokes, cook a small quantity of the seasoned mince in a small frying pan. Taste it and add extra salt and pepper if you like to ensure the ideal flavour. Any leftover meatball mixture can be shaped into meatballs and placed around the artichokes to cook.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.