Stuffed artichoke hearts

Every time I go back home, Mum greets me with the comforting smell of one of my favourite childhood dishes: stuffed artichoke hearts with minced meat, carrots, and peas.

The aroma drifting from the kitchen instantly takes me back to those cosy family dinners. No matter how long I’ve been away, that first bite always tastes like home... a little reminder of her love and the warmth of our family kitchen.

I want you to be able to make it too, so here’s how, step by step:

Ingredients:

• One bag of frozen artichoke bottoms
• 1/3 cup pine nuts
• A bag of Plant-Based Mince Beef (or beef)
• 1 medium-large carrot, finely chopped into cubes
• 1 cup peas
• 1 onion, finely chopped
• 1 lemon
• 1 tsp Salt & pepper
• 1 tsp 7 mixed spice

Instructions:

Step 1: Prepare the artichokes:

• Start by placing the artichoke bottoms into a large pot. 
• Cover them with water and bring it to a medium-high heat. 
• Let them cook for about 10 minutes, just to soften them up a bit.

Step 2: Drain and simmer:

• Once they’re done, drain the water from the pot. 
• Transfer the artichokes into a deep pan, adding enough water so that they are nearly submerged. 
• Cover and let them simmer on medium-high heat for about 10 minutes. This will really help bring out their flavour.

Step 3: Cook the filling:

• Add a little oil in another pot.
• Sauté the chopped onion until it softens up, but be careful not to let it brown. 
• Add the minced meat, salt, pepper, 7 mixed spice, and a few tablespoons of water. 
• Stir everything together, then cover and cook for about 10 minutes.

Step 4: Add the veggies:

• Stir in the chopped carrots and peas
• Let everything cook together for another 5 minutes until the vegetables are softened and everything is well-mixed.

Step 5: Stuff the artichokes:

• Once the artichokes have cooked through, take them out and let them cool for a moment. 
• Carefully stuff each one with the savoury meat and vegetable mixture you’ve prepared, pressing it down gently so they’re nicely filled.   

Step 6: Final simmer:

• Return the artichokes to the pan, cover them again, and simmer for about 10 more minutes, allowing all the flavours to meld together.
• Garnish with sautéed pine nuts and serve with rice.

💬 If you try this recipe, I’d love to hear your thoughts!