Stuffed Artichoke Bottoms

Ingredients

• 454 gground lamb or beef (or a mixture)
• 20–25 (two frozen bags)artichoke bottoms
• 2–3 tablespoonsolive oil, for cooking the meat and brushing the artichokes
• 1sweet onion
• ½ teaspoonallspice
• ⅛ teaspoon (about a pinch)nutmeg
• ⅛ teaspoon (about a pinch)cinnamon
• 360–480 mlbroth (chicken, meat or vegetable)
• 1–2fresh lemons, juiced (adjust to taste)
• 1 teaspoonsea salt (for the meat and sauce; adjust to taste)
• 1 tablespoonbutter
• 1 tablespoonplain flour
• 35 g (¼ cup)toasted pine nuts

Instructions

1. 1

   Caramelise onion

   Heat oil in a small saucepan over medium heat. Add the chopped onion and cook until caramelised.

2. 2

   Add the meat

   Add the ground lamb or beef and break it up with the back of a spatula.

3. 3

   Season the mixture

   Stir in the allspice, cinnamon, nutmeg and salt.

4. 4

   Brown the meat

   Sauté for about 10–15 minutes, until the meat is browned and fully cooked.

5. 5

   Thaw the artichokes

   Take the frozen artichoke bottoms out 1–2 hours before cooking, or thaw them in the fridge overnight.

6. 6

   Brush with oil

   Arrange the artichoke bottoms on a baking sheet and brush them lightly with olive oil.

7. 7

   Broil until golden

   Place them under the broiler for 10–15 minutes, or until golden brown.

8. 8

   Fill the bottoms

   Spoon the cooked meat and onion mixture into each artichoke bottom, then arrange them in a baking dish.

9. 9

   Add some broth

   Pour 120 ml (½ cup) of meat broth into the bottom of the dish.

10. 10

    Bake covered

    Cover the dish with foil and bake for 40 minutes.

11. 11

    Make the roux

    In a small saucepan, melt the butter, then add the flour. Whisk over medium-high heat for 1–2 minutes, until the mixture becomes pasty.

12. 12

    Whisk in broth

    Pour 360 ml (1½ cups) of meat broth over the butter and flour paste. Whisk over medium heat until it reaches a gravy-like consistency.

13. 13

    Season the sauce

    Add lemon juice and salt to the broth mixture, adjusting both to taste.

14. 14

    Add the sauce

    After the artichokes have baked for 40 minutes, take the dish out of the oven and lift off the foil. Pour the broth sauce over the stuffed artichokes.

15. 15

    Finish baking

    Cover the dish again with foil and return it to the oven for another 10 minutes.

16. 16

    Trim fresh artichokes

    If using fresh artichokes, remove the tough outer leaves.

17. 17

    Clean the leaves

    Keep removing outer leaves until you reach the tender inner leaves. Use a sharp knife to trim away the feathery edges until the artichokes are clean.

18. 18

    Prevent discolouration

    As soon as the fresh artichokes are cleaned, put them in a pot of water with sliced lemon to help prevent the bottoms from darkening.

19. 19

    Rinse and fry

    Rinse the artichokes, pat them dry with a paper towel, then deep-fry them.

What are stuffed artichoke bottoms?

Artichoke bottoms are the tender bases of the flower, served here as little cups for a spiced meat filling. This style of hearty, lemon-bright cooking is at home in Middle Eastern food traditions, where meat, warm spices and a tangy sauce make a satisfying meal.

Frozen bottoms make the recipe practical without the work of trimming fresh artichokes. Browning them first adds colour, while the covered bake lets them soften alongside the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 30g protein, 24g carbs, 37g fat.

Most of the protein comes from the lamb or beef, while the artichokes and flour contribute carbohydrates. The meat, olive oil, butter and pine nuts provide most of the fat. Serve with a generous portion of vegetables and a moderate serving of rice to round out the plate.

The meat and spice base

Meat choice: Lamb gives the filling a richer flavour, while beef is a straightforward alternative; a mixture works too. Break the meat into small pieces as it cooks so it fits neatly into the artichoke cups.

Spice balance: Allspice, cinnamon and a little nutmeg season the filling without overwhelming the lemon sauce. Cook the onion until caramelised before adding the meat to give the mixture a sweet, savoury base.

Getting the artichokes ready

Thawing: Defrost the frozen bottoms in the fridge overnight or leave them out for 1–2 hours before cooking. Thawed artichokes are easier to brush and fill.

Broiling: Arrange the bottoms on a baking sheet and brush them lightly with oil. Broil for 10–15 minutes, watching for golden colour; this gives them a little browning before they bake with the filling.

A smooth lemon gravy

Flour and butter: Whisk the flour into the melted butter for 1–2 minutes, until it forms a paste. This base thickens the broth into a sauce.

Broth and lemon: Add the broth gradually while whisking, then cook until the texture resembles gravy. Stir in the lemon juice and salt, tasting as you go so the sauce has a tangy, savoury balance.

Filling and checking for doneness

Fill gently: Spoon the cooked meat mixture into the browned artichoke bottoms and nestle them in the baking dish. A little broth in the base keeps the dish moist as it bakes.

Bake in stages: Cook covered for 40 minutes, add the sauce, then cover and bake for a further 10 minutes. The artichokes should be tender enough to eat easily, and the filling should be hot throughout.

Serving the dish

Rice is a natural accompaniment, soaking up the lemony gravy and making the dish a more complete meal. Spoon any sauce left in the baking dish over the artichokes and rice.

A simple green salad or steamed vegetables can add freshness alongside the rich meat filling. Toasted pine nuts provide a crisp, nutty finish.

Recipe notes & tips

• Thaw the artichoke bottoms ahead of time so they are ready to brush and fill.
• Let the onion caramelise before adding the meat for a deeper savoury flavour.
• Break the meat into small pieces so the filling sits evenly in the artichoke cups.
• Whisk continuously as you add the broth to help keep the sauce smooth.
• Add lemon juice gradually and taste before adding more.
• Toast the pine nuts separately and scatter them over the finished dish for crunch.

Variations

• Choose lamb: Use ground lamb for a richer, more distinctive filling.
• Use beef: Swap in ground beef for a familiar, savoury alternative.
• Mix the meats: Combine lamb and beef to balance their flavours.
• Change the broth: Use chicken or vegetable broth instead of meat broth.
• Adjust the lemon: Start with one lemon and add more juice to taste.
• Add pine nuts: Scatter the toasted pine nuts over the dish just before serving.

Common mistakes to avoid

• Skipping the thaw: Frozen bottoms can be awkward to fill; thaw them in the fridge overnight or for 1–2 hours beforehand.
• Overcooking the onion: Keep it over medium heat and stir until caramelised rather than letting it burn.
• Lumpy sauce: Whisk while adding the broth so it blends into the flour and butter paste.
• Too much lemon at once: Add the juice gradually and taste to keep the sauce balanced.
• Leaving the dish uncovered: Keep it covered for both baking stages so the artichokes cook in the broth and sauce.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat covered in the oven or gently in a saucepan with a splash of broth, until hot throughout.

Frequently asked questions