Stuffed Artichokes in Lemon Sauce
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- Food processor
- Â Large mixing bowl
-  Large sauté pan with lid
- Chef's knife
- Measuring spoons and cups
INGREDIENTS
- 1.3 pounds/600 grams ground chicken thighs
- 1 large white onion
- 4 garlic cloves
- 1 handful cilantro
- 1 handful parsley
- 1 handful celery leaves
- Zest of 1 lemon
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon ras el hanout
- 2 tablespoons breadcrumbs
- 1 large egg
- 15 artichoke bottoms, fresh or frozen
- 1 large onion, finely chopped
- 1 bunch celery with leaves, coarsely chopped
- 4 garlic cloves, finely chopped
- 4 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon granulated garlic
- 1 tablespoon salt
- 1 teaspoon ras el hanout
- 1 teaspoon ground black pepper
- 1 tablespoon date syrup
- 4 slices preserved lemon
INSTRUCTIONS
- In a food processor, combine the onion, garlic, cilantro, parsley, and celery leaves. Pulse until finely chopped. Transfer the mixture to a large mixing bowl and add the ground chicken thighs, lemon zest, olive oil, salt, pepper, turmeric, paprika, ras el hanout, breadcrumbs, and egg. Mix thoroughly by hand or with a spatula until uniform. Cover and refrigerate for 30 minutes to firm.
- If using fresh artichoke bottoms, peel and clean them thoroughly, then submerge in a large bowl of cold water with lemon juice to prevent discoloration. If using frozen, thaw completely and pat dry.
- Stuff each artichoke bottom with a generous amount of the chicken mixture, pressing to pack it tightly. Set aside on a plate.
- In a large sauté pan (sautéuse or deep, wide pot with lid), heat the olive oil over medium heat.
- Add the finely chopped onion and sauté until golden brown, about 10 minutes. Stir in the chopped garlic, turmeric, granulated garlic, salt, ras el hanout, and black pepper. Cook for 2 minutes, stirring frequently, until the spices bloom and the garlic is fragrant.
- Add the chopped celery (including leaves) and enough water to reach halfway up the side of the pot—about 3 cups/700 milliliters. Cover and bring to a boil over high heat.
- Gently nestle the stuffed artichokes into the broth, ensuring the filling is facing up. Add the preserved lemon slices and drizzle the silan over the top. If needed, add a bit more water to cover the artichokes nearly fully. Cover and simmer on medium-low heat for 1 hour, until the artichokes are tender and the filling is cooked through.
- Preheat the oven to 340°F/170°C (convection/fan setting). Remove the pot lid and transfer the entire pan to the oven. Roast uncovered for 15 minutes to deepen the flavor and allow the tops to lightly brown.
- Garnish with extra celery leaves and serve hot, spooning the lemony broth over each serving.
MY NOTES
FAQ
How to prevent the artichokes from falling apart while cooking
It’s important to pack the filling firmly into each artichoke bottom. After stuffing, gently press the mixture in so it holds its shape and adheres to the cavity. Using ground chicken thighs, which have a higher fat content than breast meat, helps the filling stay moist and cohesive. Refrigerating the mixture before stuffing allows the proteins to firm up, which also improves structure. When placing the stuffed artichokes in the pot, ensure the filling side faces up and that they fit snugly in the pan to prevent movement. Avoid stirring once arranged.
Can I use canned artichoke bottoms?
Canned artichoke bottoms can be used for stuffed artichokes, but they tend to be softer and more fragile than fresh or frozen ones. If you choose to use canned artichokes, drain them thoroughly and pat them dry with paper towels to remove excess moisture, which could affect the stability of the stuffing. Since canned artichokes are already cooked, they require less simmering time—about 20 to 30 minutes instead of the full hour. Add them to the pot after the broth has been seasoned and partially reduced, to avoid overcooking and breakage. Handle them gently during assembly and serving.
How far in advance can I prepare the stuffed artichokes?
Stuffed artichokes can be prepared up to one day in advance before cooking. To do this, complete the stuffing process and arrange the stuffed artichokes in the pan or a storage container. Cover them tightly with plastic wrap or a lid and refrigerate until ready to cook. When you’re ready to proceed, bring the artichokes to room temperature for about 30 minutes to prevent thermal shock in the pan. Then, continue with the sautéing and braising steps. Preparing stuffed artichokes in advance allows the flavors to develop, but they should not be stored stuffed for more than 24 hours uncooked.
What is a good substitute for date syrup?
You can substitute it with an equal amount of honey, maple syrup, or pomegranate molasses in the stuffed artichokes recipe. Each substitute will bring a different flavor nuance: honey adds floral sweetness, maple syrup introduces a deeper caramel note, and pomegranate molasses offers both sweetness and tang. Choose based on what best complements the preserved lemon and spices in the dish. Avoid using corn syrup or plain sugar syrup, as they lack the complexity date syrup contributes. Regardless of the substitute, keep the quantity the same to maintain the balance in the broth.
Do the stuffed artichokes freeze well after cooking?
Stuffed artichokes freeze moderately well after cooking, though their texture may change slightly upon reheating. To freeze, allow the dish to cool completely, then place the stuffed artichokes in an airtight container or wrap each one tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat gently in a covered baking dish at 325°F (165°C) with a few spoonfuls of broth or water to maintain moisture. While the filling holds up well, the artichokes may soften more than when freshly prepared, so it’s best to reheat only once and serve immediately.
Is it possible to make the stuffed artichokes vegetarian?
You can make vegetarian stuffed artichokes by replacing the ground chicken with a mixture of cooked lentils, mashed chickpeas, or finely chopped mushrooms and walnuts. Combine the base with sautéed onions, garlic, fresh herbs, breadcrumbs or matzo meal, and an egg or flax egg for binding. The filling should be well-seasoned to match the original dish’s complexity, using spices like turmeric, ras el hanout, and paprika. Follow the same stuffing and cooking method, but reduce the simmering time to around 40 minutes, as the vegetarian filling does not require as long to cook through.
How do I know when the stuffed artichokes are fully cooked through?
Stuffed artichokes are fully cooked when the filling is firm to the touch and no longer pink in the center, and the artichoke bottoms are tender when pierced with a knife. After about an hour of simmering, check one stuffed artichoke by slicing into the center of the filling to ensure it is opaque and cooked through. The broth should be thickened slightly, and the artichokes should hold their shape but be soft enough to cut easily. If finishing in the oven, look for slight browning on the top of the filling, which adds flavor and a firmer texture.
