This time, Instead of using preserved artichokes, it is better to roll up your sleeves and prepare fresh artichokes for the dish. The difference in flavor is significant.
The preparation first requires pulling off the outer leaves, an action that can stain the hands a brown-black shade if gloves are not used. When reaching the soft inner leaves, they are cut with a knife. Using a spoon or a Parisienne scoop, clean the bases from the hairy choke until they are clean and resemble small bowls. Place the artichoke hearts in a bowl with water and lemon juice. The hearts are excellent for stuffing or as an addition to salads, dishes, and casseroles. Here is the Tunisian version of stuffed artichokes. The recipe, with slight variations, can be found in all North African cuisines.
Stuffed Artichoke Hearts
Preparation, styling and photography: Pascale Perez-Rubin
Difficulty level: Easy / Medium
Preparation time: About an hour and a half
Dish type: Meat
Ingredients (for 6–8 servings):
300 grams ground beef or chicken
2 eggs
1 large onion, finely chopped
1 large potato, cooked, peeled, and cut into small cubes or mashed with a fork
10 parsley stems, chopped
Salt and freshly ground black pepper, to taste
1/4 teaspoon turmeric
1/2 teaspoon cumin
6–8 artichoke hearts, cleaned and ready for stuffing
Oil
For the sauce:
3 tablespoons olive oil
1 onion, chopped
2 celery stalks, finely chopped
6 chard leaves, cut into strips
4 garlic cloves, crushed
1/2 cup fresh tomato cubes
3 tablespoons tomato paste
1 tablespoon fresh lemon juice
1 cinnamon stick
1/4 teaspoon harissa or hot paprika
1/2 teaspoon cumin
4 lemon slices
2–3 cups water
Salt and pepper to taste
Preparation:
Place the meat, eggs, onion, potatoes, and parsley in a bowl. Mix into a uniform mixture and season.
Take a small amount of the meat mixture, form a ball, and press it into the artichoke cavity. Prepare all the artichokes this way. If stuffing remains, shape it into meatballs.
Heat a little oil in a wide pan and fry the artichoke hearts with the stuffed side facing the hot oil. Continue frying for 2–3 minutes until set and lightly golden. Remove to a bowl.
Preparing the sauce:
Heat oil in a wide pan and add the chopped onion. Fry until golden. Stir and add the chopped celery, chard strips, garlic, and tomato cubes.
Saute for a minute or two, then add the tomato paste, lemon juice, cinnamon, harissa, cumin, and lemon slices. Stir and pour in two cups of water. Cover and bring to a boil. Lower the heat and cook for about 10 minutes.
Add the artichoke hearts to the sauce, with the stuffed side facing up. The sauce liquid should slightly cover the artichokes.
Add the meatballs made from the remaining stuffing to the pot, arranging them alongside the stuffed artichokes.
Cover and cook for about an hour over medium-low heat until the sauce thickens. If necessary, you may occasionally add a little water to the dish.
Pascale’s tip: If you do not have time for the cleaning and preparation process, you can use frozen artichoke hearts.