Stuffed Artichoke Recipe with Shredded Beef
- Pressure cooker
- Large skillet (oven-safe)
- Mixing bowls
INGREDIENTS
- 2.2 pounds/1 kilogram cooked shredded beef, head or brisket, drained and shredded
- ½ teaspoon ground cumin
- 1 teaspoon harissa or hot pepper paste
- 1 tablespoon chopped cilantro
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 10 medium Jerusalem artichokes, peeled and halved, scooped to form boats (keep paired)
- Juice of 1 lemon, for soaking
- ½ cup all-purpose flour, for dredging
- 1 large egg, beaten
- Oil for shallow-fry
Sauce:
- 4 leeks, trimmed and cut into 2-inch/5 cm pieces
- 4 small Jerusalem artichokes, diced
- 2 red chiles, sliced (adjust to taste)
- 8 garlic cloves, thinly sliced
- 1 teaspoon red pepper flakes
- ½ teaspoon sugar
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 1 tablespoon preserved lemon, finely chopped
- 1 handful coriander seeds, lightly crushed
- ½ teaspoon salt, adjust to taste
- ½ teaspoon ground black pepper
- 2 cups water, plus more if needed
- ¼ cup olive oil, plus extra for finishing
INSTRUCTIONS
- Cook the beef in a pressure cooker or heavy pot with water until very tender, about 1 to 1 1⁄4 hours in a pot or 40–60 minutes in a pressure cooker. Shred and drain the meat, season with cumin, harissa, cilantro (if using), salt, and pepper, and cool slightly.
- Soak the artichoke halves in lemon water while you work to prevent discoloration. Scoop each half into a small boat, keeping pairs together, and pat dry.
- Stuff each artichoke boat with the shredded beef, pressing to fill. Dredge in flour, shake off excess, dip in beaten egg, and shallow-fry in batches until lightly golden. Drain on paper or a rack.
- In a wide, ovenproof sauté pan, warm olive oil over medium heat. Add chiles and garlic and cook until fragrant, about 1 minute. Add crushed red pepper, sugar, turmeric, cumin, preserved lemon, coriander seeds, and stir to bloom the spices for 30 seconds.
- Add the diced Jerusalem artichokes and leeks; sweat over low heat until softened and beginning to color, about 6–8 minutes. Pour in the water, bring to a gentle simmer, and nestle the fried stuffed artichokes into the sauce. Drizzle with a little olive oil, cover, and simmer gently until artichokes are tender, about 35–45 minutes.
- Transfer, covered, to an oven preheated to 350°F/180°C for 20 minutes to finish cooking and concentrate flavors. Uncover, increase oven to 400°F/200°C, and roast 8–12 minutes until browned and sauce is reduced to a glossy, spoonable consistency. If the sauce is too thin, return to the stove and reduce; if too thick, add a splash of water. Finish with a drizzle of olive oil before serving.
FAQ
What type of beef works best for the stuffed artichoke recipe?
the best cuts of beef are those that become tender and shred easily after long cooking. Beef head meat, brisket, or chuck roast are all excellent choices because they have the right balance of fat and connective tissue. When simmered or pressure-cooked, these cuts develop rich flavor and a soft, juicy texture that holds up well inside the artichoke boats. Avoid lean cuts like sirloin or round, as they tend to dry out. The shredded beef should be well-drained and seasoned before stuffing to ensure a balanced, flavorful filling.
Can I prepare parts of this stuffed artichoke recipe ahead of time?
The beef can be cooked, shredded, and seasoned up to two days ahead, then refrigerated in an airtight container. The artichokes can be peeled, scooped, and kept in lemon water to prevent browning. You can also make the sauce base in advance, cooking the leeks, chiles, and spices together, then refrigerating it. When ready to serve, simply stuff, fry, and simmer the artichokes in the sauce. Preparing ahead not only saves time but often enhances the flavor as the beef and sauce continue to develop depth overnight.
What can I use instead of Jerusalem artichokes?
you can use regular globe artichokes, parsnips, or even small potatoes as substitutes in the stuffed artichoke recipe. Globe artichokes offer a similar structure and flavor, especially when hollowed and cooked in the same spiced sauce. Parsnips and potatoes won’t have the same nutty taste, but they provide a good base for absorbing the seasoned sauce. Choose medium-sized vegetables that can be easily halved and stuffed. Regardless of the substitute, follow the same method of dredging, frying, and simmering.
Can I make the stuffed artichoke recipe without frying?
Instead of shallow-frying the stuffed artichokes, you can brush them lightly with olive oil and bake at 400°F/200°C until golden. This creates a lighter dish with less oil while still developing a pleasant crust. After baking, transfer the artichokes into the prepared sauce and simmer or roast as directed. This method reduces cleanup and is ideal for those seeking a lower-fat version. While frying adds richness and depth, baking still allows the spices and sauce to penetrate the artichokes beautifully.
How should I store and reheat leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to three days. The sauce helps keep the artichokes moist, preventing them from drying out. To reheat, transfer to a covered skillet or baking dish, add a splash of water or broth, and warm over low heat until hot. Avoid microwaving directly, as it can cause uneven heating and toughen the beef. If freezing, store portions with sauce in freezer-safe containers for up to one month. Thaw overnight in the refrigerator before reheating gently to preserve the delicate texture and flavor.
What is the best way to maintain the shape of the artichokes?
When peeling and halving, try to make each half uniform so that they cook evenly. Scooping out the center to form boats should leave the walls thick enough to support the filling. Soaking in lemon water prevents discoloration and slightly firms the vegetable. During cooking, simmer gently and avoid rapid boiling, which can cause the artichokes to collapse. Baking or roasting covered in the sauce helps maintain structure while infusing flavor.
What are the best sides to serve with a stuffed artichoke recipe?
This stuffed artichoke recipe pairs beautifully with a variety of side dishes that complement its rich flavors. Light grains like couscous, quinoa, or fluffy rice help soak up the aromatic sauce. A crisp green salad with lemon vinaigrette or roasted seasonal vegetables provides balance and freshness. Creamy mashed potatoes or a root vegetable purée also enhance the comforting nature of the dish. Bread, such as a crusty baguette, is perfect for sopping up the sauce.
