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Moroccan Stuffed Artichokes


  • 20 oz (600 g) frozen artichoke hearts

  • 2.2 lb (1 kg) ground beef

  • ½ cup chopped cilantro leaves

  • 3 cloves garlic, minced

  • 1 egg, lightly beaten

  • I tsp kosher salt

  • ½ tsp coarsely ground black pepper

  • 1 tsp paprika

  • ½ tsp ground cumin

  • ¼ tsp coriander

  • 1 tbsp white vinegar

  • 4 eggs well beaten

  • 2 cups flour

  • 2 tbsp avocado oil

  • 1 onion diced

  • 5 stalks celery peeled, cut into 2-inch pieces

  • 2 cloves garlic
  • 1 tsp tumeric

  • 1 lemon halved

  • 3 cups chicken stock

  • 1/2 cup cilantro leaves



Place artichoke hearts onto a sheet pan. In a large bow, combine all stuffing ingredients, mixing until incorporated. Fill Artichoke hearts with stuffing mixture, filling fully and letting stuffing bulge out a bit. Return to sheet pan.

In a large bowl, combine dredging ingredients. Dip stuffed artichoke hearts into mixture, allowing excess to drip back into the bowl.  Return to sheet pan.

When all artichoke hearts are filled and coated, heat avocado oil in a high walled pan over medium high heat. Add prepared artichoke hearts.

Sauté on both sides, using the backs of 2 spoons to gently turn them so they don’t break. You may need to do this in batches so as not to overcrowd the pan. Transfer sautéed artichoke hearts to the sheet pan as they are done.



To the same pan, add onion, celery, and garlic. Cook 4-5 minutes until onion and celery soften just a bit. Add turmeric and cook for 1 minute. Squeeze in lemon juice. Add stock, using a wooden spoon to scrape up any bits accumulated on the bottom of the pan.

Add stuffed artichokes to the sauce. Add cilantro. Reduce heat to low and cover the pan.

Simmer for 1½ hours, basting every 20 minutes.

Serve hot and enjoy!

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