Moroccan Stuffed Artichokes
Source of Recipe
Sally55
List of Ingredients
2 tablespoons white rice
6 large artichoke bottoms uncooked
1/3 cup minced onion
1/4 pound ground turkey
1 medium garlic clove, minced
1/4 cup chopped cilantro
1/4 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon freshly ground pepper
4 fresh tomatoes, chopped
2 garlic cloves, sliced
1/8 teaspoon turmericRecipe
Boil rice uncovered in a small saucepan of 1 cup of boiling water for 10 minutes. Rinse with cold water and drain well. Transfer to a medium bowl. Using a melon ball cutter, remove chokes and small purple leaves from centers of artichoke hearts. Rub with a cut lemon and put in a bowl of water. Heat 2 tablespoon water in a small skillet, add onion and cook over medium-low heat 4 or 5 minutes. Add turkey and saute, stirring to crumble meat, about 4 minutes or until meat changes color. Remove from heat. Add minced garlic, cilantro, paprika, cumin, cinnamon, ginger, and pepper; mix well. Add to rice; mix well. Sprinkle artichoke bottoms with additional pepper. Spoon stuffing into artichoke bottoms. Add artichokes into a Dutch oven or wide casserole dish. Add tomatoes, sliced garlic, turmeric, a pinch of pepper and 1 cup water to pan. Bring to a simmer. Cover and cook over low heat about 30 minutes or until artichokes are tender. Serve hot, with a little tomato from pan spooned over each artichoke.
|
|
member logon
