Stuffed Artichoke Bottoms with Ground Turkey and Nuts

artichokebottom1

I got some fresh artichokes from Costco the other day and decided that it was time for me to learn how to cook this vegetable.  I am more of the can and jar kind when it comes to artichokes since I have no clue how to prepare them.  Then I found Elise’s How to Cook and Eat an Artichoke post and thought well…it doesn’t look that difficult.  So I trimmed, steamed and devoured 4 artichokes for lunch and dinner! They were good.  I saved the artichoke bottoms because I wanted to try this artichoke recipe from the book The New Book of Middle Eastern Food by Claudia Roden.  Called Mahshi Kharshouf, Roden claims this dish is an old classic in the Arab world.   It was good!  Instead of ground beef, veal or lamb, I used ground turkey meat.  I also  added crushed chili pepper for my husband who likes dishes spicier.

Ingredients:

  • 1 medium onion, chopped
  • 2 tbs cooking oil
  • 1/3 cup pine nuts, toasted
  • 500 g ground turkey meat
  • 1/4 cup chopped flat leaf parsley
  • salt and pepper to taste
  • 1/4 tsp allspice
  • 1/2 tsp ground cinnamon
  • 1 tsp crushed chili pepper
  • 1 egg, lightly beaten
  • 1 can  artichoke bottoms (14 oz, about 7 artichoke bottoms)
  • juice of 1 lemon
  • 1 tbs olive oil
  • 1 cup water

Directions:

  1. Heat oil in pan. Cook onions until soft and then add pine nuts.  Continue cooking until light brown. Set aside.
  2. In a separate bowl, mix ground turkey meat, parsley, allspice, cinnamon, chili pepper, egg, salt and pepper. Add onion and nut mixture and continue mixing until well combined. Set aside.
  3. Combine water, olive oil and lemon juice. Place artichoke bottoms in a shallow baking dish. Divide meat mixture and place in mounds on top of artichoke bottoms.  Pour oil and lemon juice mixture onto the dish.
  4. Bake in preheated 350F oven for 30 minutes or until cooked.  Serve warm or cold.
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» jenn said: { May 8, 2009 - 02:05 }

Those looks great. How were able to retain that shape with out is falling apart?

» virtual chef said: { May 8, 2009 - 03:05 }

hi jenn: the egg acts as binding agent. next time i would use ground chicken (or ground turkey thighs) which has a little bit of fat. the ground turkey breast i used was a little too dry for our taste.


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