Filling

• 1lb ground beef
• 1 medium onion, diced
• 5-7 tablespoons breadcrumbs
• 1 egg
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ¾ teaspoon salt
• ¼ teaspoon black pepper

 

 

Sauce

• 3-4 tablespoons olive oil, for cooking
• 1/3 cup chopped fresh parsley, or 10-15 cubes frozen chopped parsley
• 1 teaspoon turmeric
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 ½ cups water
• 1 cup frozen green peas, optional

 

Assembly

• 1 14oz package frozen artichoke bottoms, defrosted (if you forget to defrost them, you can just run them under cold water to take off the ice before stuffing)

 

Make the filling

Please all the ingredients in a bowl and combine, mixing well, for at least 3 minutes. Cover with plastic wrap and refrigerate at least 1 hour.

 

Fill the artichokes

Using your hands, press about ¼ cup filling into each artichoke bottom. You can form the meat into a slight dome, then press firmly and smooth with your hands. Repeat to fill all the artichoke bottoms. If you have leftover filling, roll it into 1” meatballs to cook along side.

 

Make the sauce

Heat olive oil in a wide pot with a lid (like a Dutch oven). Arrange artichokes over the bottom, in a single layer, with the meat facing down. Cook over medium heat for 2-3 minutes. Flip, and cook another 2-3 minutes.

Add all the sauce ingredients except the parsley and peas, then add water to fill up the pot about 2/3 of the height of the artichokes.

Bring to a boil. Add peas, if using, and return to a boil.

 

Simmer

Reduce heat and continue to simmer, partially covered, for 35 minutes. Add parsley and continue to cook for 10 minutes.

Serve with rice.