Shared by Ruhama Shitrit
Shared by Ruhama Shitrit
Beef-Stuffed Artichoke Hearts with Lemon and Celery
Yield: 6-8 servingsTime: 2 hours
Beef-Stuffed Artichoke Hearts with Lemon and Celery
Yield: 6-8 servingsTime: 2 hoursFamily Journey
IraqTirat Carmel, IsraelHaifa
Brookline, MANewton, MA
These beef-stuffed artichoke hearts are well worth the effort. Here, artichoke hearts are stuffed with an herby, spicy beef mixture and cooked in a lemon-y sauce over a bed of thinly sliced onions and celery root. The celery softens, soaking up the flavor of the lemons and caramelizing in places, and the artichoke hearts turn fork-tender, thanks to a quick bread-and-fry and a long stovetop cook time. Israeli-American recipe writer and influencer Ruhama Shitrit remembers her mother, Carmela, making this treasured recipe for special holidays like Rosh Hashanah; you’ll want these bright, intensely flavorful stuffed artichokes on your holiday table, too.
Read more about Ruhama Shitrit’s family journey in “Cooking Is How Instagram Star Ruhama Shitrit Shares Herself With Her Kids” and get the recipes for her Moroccan Fish Patties and Crispy Iraqi Rice with Onions.
Ingredients
For the beef and artichoke:
- 20 frozen artichoke hearts, fully thawed
- 1 lb. ground beef, 80/20 blend
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon ras el hanout
- 1 teaspoon paprika
- ½ teaspoon cumin
- 4 tablespoons of olive oil
- 1 teaspoon date syrup
- ½ cup all-purpose flour
- Neutral oil, for frying
For the herb mixture:
- 2 small garlic cloves
- 1 small Yukon Gold potato, quartered
- ½ shallot
- 1 small jalapeno, seeded
- ¼ cup cilantro leaves
- ¼ cup parsley leaves
For the lemon sauce:
- ¼ cup olive oil
- 1 ½ teaspoons turmeric
- ½ teaspoon black pepper
- 2 sweet yellow onions, halved and sliced
- 1 small celery root with leaves attached (or leaves purchased separately), peeled, cubed and leaves reserved
- ½ teaspoon salt
- Juice of 2 lemons
- 1 ¾ cups water
Preparation
Step 1
Mix the ground beef with the seasonings. Add all the ingredients for the herb mixture to the bowl of a food processor. Process until finely ground. Add to the bowl with the ground beef and mix to combine.
Step 2
Use a knife to flatten the bottoms of the artichoke hearts, cutting the bottoms to flatten the hearts out so they can stand in the pan. Make 20 balls from the meat mixture and add to the center of each artichoke, shaping them to form small mounds.
Step 3
Add some flour to a bowl and gently roll the stuffed artichoke hearts in the flour to lightly coat them, shaking off the excess. Heat 2-3 inches of neutral oil in a wide saucepan over medium heat, then fry the artichokes in the hot oil for 1-2 minutes on each side, until golden brown. Set aside on a paper-towel lined plate and wipe the saucepan clean.
Step 4
Make the lemon sauce: Heat the saucepan over medium heat and pour in the olive oil. Add ½ teaspoon of the turmeric and the black pepper to the pan. Stir for 30 seconds to combine, until fragrant.
Step 5
Add the onions, celery root cubes, and leaves and saute it all together for 7-10 minutes, stirring often. Combine the remaining teaspoon of turmeric with the salt, lemon juice and water. Whisk to combine.
Step 6
Place the beef-filled artichokes in the pan, facing up, then pour the lemon sauce evenly over the top and move the pot slightly from side to side to ensure the sauce is evenly distributed.
Step 7
Cover with a lid and cook for 55-60 minutes on low heat. Remove the lid and transfer to an oven; broil on 450°F or on high heat for 7-10 minutes until the tops of beef stuffed artichokes have browned nicely. Garnish with chopped parsley and celery leaves and serve with rice or Crispy Iraqi Rice with Onions.
