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Sunday Small Bites--Moroccan Stuffed Artichokes

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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 egg
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
Sauce:
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.

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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.

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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.

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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

Comments (1)

Eden:

Wow, what a delicious looking dish!

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