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Receta Moroccan Stuffed Artichokes
by Global Cookbook

Moroccan Stuffed Artichokes
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Ingredientes

  • 2 Tbsp. white rice
  • 6 lrg artichokes, uncooked
  • 1 x lemon
  • 2 Tbsp. extra virgin olive oil, divided use
  • 1/3 c. chopped onion
  • 1/4 lb lean grnd beef (about 1/2 c.)
  • 1 med garlic clove, chopped
  • 1/4 c. minced cilantro
  • 1/4 tsp sweet paprika
  • 1/4 tsp grnd cumin
  • 1/8 tsp grnd cinnamon
  • 1/8 tsp grnd ginger
  • 1/4 tsp salt
  • 1/4 tsp freshly grnd pepper
  • 4 x fresh or possibly canned plum tomatoes, minced
  • 2 x garlic cloves, sliced
  • 1/8 tsp turmeric

Direcciones

  1. In small saucepan, add in rice to 1 c. of boiling salted water; boil uncovered for 10 min. Rinse with cool water. Drain well. Transfer to a medium bowl.
  2. Cut stems off artichokes and remove lower circle of leaves. Rub with a cut half lemon. Using a melon ball cutter, remove chokes and small purple leaves from centers of artichokes. Rub with lemon. Place artichokes in a bowl of water with juice of remaining lemon half.
  3. Heat 1 Tbsp. oil in a small skillet, add in onion and cook over medium-low heat 4 or possibly 5 min. Add in beef and saute/fry, stirring to crumble meat, about 4 min, or possibly till meat changes color. Remove from heat. Add in chopped garlic, cilantro, paprika, cumin, cinnamon, ginger, salt and pepper; mix well. Add in to rice; mix well.
  4. Sprinkle artichoke bottoms with more salt and pepper. Spoon stuffing into artichoke bottoms. Spoon remaining Tbsp. oil into a Dutch oven or possibly wide casserole and add in artichokes. Add in tomatoes, garlic, turmeric, a healthy pinch of salt and pepper and 1 c. water to pan. Bring to a simmer. Cover and cook over low heat about 30 min, till artichokes are tender. Serve warm with a little tomato from pan spooned over each artichoke.