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You Will *Heart* These Moroccan Stuffed Artichokes

Moroccon-style stuffed artichokes
PREP TIME
45 min
COOK TIME
1h
YIELDS
16 Stuffed artichokes

These stuffed artichoke hearts take me back to festive Shabbat dinners and Passover seders with my family. My Moroccan mother makes this dish with frozen artichoke hearts (found at Middle Eastern grocery stores), but you can also use fresh artichokes if you’re up to the task of peeling and cutting them. If you’re short on time, skip the step of dredging and frying — both ways are classic — but I like the texture it adds. If you’re making this dish for Passover, you can swap regular flour for matzo meal. For a gluten-free option, you can also use chickpea flour.

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Directions

Moroccon-style stuffed artichokes ingredients on countertop
Step 1

Make the sauce. You’ll need an extra-large saute pan with a lid or a tagine. Heat olive oil on medium heat, add garlic, sauteing for about 30 seconds, then add turmeric right before adding lemon juice and chicken broth. Add lemon peels and cilantro. Reduce to simmer. (Keep celery chunks aside to be added later).

Related: Traditional Jewish Comfort Food Recipes to Try

Step 2

Make the meat filling for the artichokes. In a bowl, mix the meat with the cilantro, sea salt, black pepper, egg, potato, onion, garlic, ras el hanout and turmeric. Mound mixture into artichoke hearts.

Moroccon-style stuffed artichokes ready to stuff

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