Go Back
–+ servings
Total Time :2 hours 15 minutes
Servings: 6

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.