I've been making my cousin Aimee's mother's Moroccan Lamb-Stuffed Artichokes for years, so used the Artichoke prompt this week to try to lighten them to less of a guilty pleasure. I subbed chicken for lamb, added some rice, cut way down on the pistachios, and eliminated the potato and oil. I also cooked them in tomato, to keep the chicken moist. They turned out more delicate than the original, and very tasty.
Moroccan Stuffed Artichokes
10-12 large frozen artichoke bottoms (Look in middle eastern markets)
2 tablespoons white rice
2 cups chicken broth, divided in half
1/3 cup minced scallion
1/2 pound lean ground chicken(about 1/2 cup)
1 medium garlic clove, minced
1/4 cup chopped cilantro
1/4 cup minced fresh mint
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/2 teaspoon salt
several grinds freshly ground pepper
½ small onion, chopped
1 small can plum tomatoes, chopped
2 garlic cloves, sliced
1/4 teaspoon turmeric
1 cup of the remaining chicken broth
Boil rice uncovered in a small saucepan of 1 cup of boiling chicken broth for 10 minutes. Rinse with cold water and drain well. Transfer to a medium bowl.
Beat the egg in a medium bowl. Add scallion, minced garlic, cilantro, paprika, cumin, cinnamon, ginger, salt, and pepper. Mix well. Add ground chicken and the rice. Mix well.
Sprinkle artichoke bottoms with additional salt and pepper. Spoon stuffing into artichoke bottoms. Spray a deep skillet with oil, and saute the chopped onion. Add tomatoes, sliced garlic, turmeric, a pinch of salt and pepper and 1 cup broth to pan.
Bring to a simmer. Carefully place the stuffed artichokes into the pan. Cover and cook over low heat about 30 minutes or until artichokes are tender.
Refrigerate for a few hours with some of the sauce over each, to let flavors blend.Serve hot, with a little of the tomato sauce spooned over each artichoke.
Yield: 6-12 appetizer servings, depending on if you’re serving one or two per person