Stuffed Artichoke Hearts

May 17, 2020
Artichokes Artichokes Vegan Vegan

Recipe adapted for "Jerusalem" book by Yotam Ottolenghi and Sami Tamimi. 

I'm using frozen artichokes, as I truly dislike cleaning the fresh ones. You can use fresh or frozen, both will work well.

As for the "meat", I like Beyond Meat for this recipe because it is closest in taste and texture to real beef that was used in the original recipe. You can substitute for any other vegan meat, but the result may not be the same. 

 

RECIPE

serves 4 people
  • 12 artichoke hearts, fresh or frozen
  •  1 medium onion, finely chopped
  • 250 g Beyond Meat beef (two burger patties)
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 2 tbsp currants, chopped
  • 2 tbsp toasted pine nuts, chopped
  • handful of parsley, finely chopped
  • 10 g all-purpose flour, plus more for coating
  • 250 ml vegetable stock
  • 50 ml lemon juice 
  • 200 g fresh or frozen fava beans, skin removed
  • handful dill, coarsely chopped
  • olive oil for cooking
  • salt and freshly ground black pepper

 

 

 

 

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METHOD

  1. In a frying pan over medium heat sautée the onions for a few minutes until they become translucent. Remove from the heat and place them in a bowl.
  2. Place your vegan meat into the bowl with onions along with spices, chopped currant, pine nuts, and parsley. Add 10g of flour and mix well to combine all ingredients. Season with salt and pepper.
  3.  Fill each artichoke heart with 1-2 tablespoons of the stuffing mixture, pressing lightly in. 
  4. Place a little bit of flour, about 1/2 cup, in a shallow bowl or a plate, and gently roll each artichoke to coat them. Shake excess flour.
  5. Heat about 30 ml of oil in a frying pan, and fry the artichoke heart on each side until lightly golden. Arrange them flat side by side in a deep baking dish with a lid. 
  6. Mix the stock, lemon juice, and 30ml olive oil, season with salt and pepper, and pour over the artichokes. Cover with a lid and bake for 45 min at 190ºC, then remove the lid and bake for another 15-20 min. 
  7. When they are ready, only about 4 tablespoons of liquid should remain. 
  8. When the artichokes are ready, cook the fava beans for a few minutes. Drain, mix them with chopped dill and add them to artichokes, season if needed. Mix gently and serve. 

 

RECIPE

serves 4 people
  • 12 artichoke hearts, fresh or frozen
  •  1 medium onion, finely chopped
  • 250 g Beyond Meat beef (two burger patties)
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 2 tbsp currants, chopped
  • 2 tbsp toasted pine nuts, chopped
  • handful of parsley, finely chopped
  • 10 g all-purpose flour, plus more for coating
  • 250 ml vegetable stock
  • 50 ml lemon juice 
  • 200 g fresh or frozen fava beans, skin removed
  • handful dill, coarsely chopped
  • olive oil for cooking
  • salt and freshly ground black pepper

 

 

 

 

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