This was a holiday side dish we often had growing up. Unlike many recipes that drill them or stuff them with grated cheese and bread crumbs. Ours always had a ground meat mixture that was added and steamed together ( most of which is likely because oven space was at a premium over those holidays.
Meat Stuffed Artichokes
This is a variation of a version I grew up eating. In our house, we always stuffed them with a ground meat mixture.
- 4 Artichokes (They should feel firm and heavy. I tend to like ones that are around the size of a softball over smaller ones.)
- 1 lb Ground beef (more lean than not.)
- 1 lb Bulk italian sausage (no casing) (seasoned pork also works well.)
- 1/2 Grated Parmesan Cheese
- 1/2 cup Parsley (chopped) (Dried is fine but reduce to 1/4 cup)
- 1 cup Seasoned bread crumbs
- 1/2 tsp Garlic powder (Optional)
- 1 Egg (For use as a binder)
- Red Pepper flakes (I generally use about a 1/2 teaspoon in the mix and some sprinkled on top at the end)
- Onions (diced) (Optional)
- Salt & Pepper to taste
- Herbs and spices as needed (This part is all about your tastes and pleasures.)
Trim the tops of each artichoke so it is flat at the top and clip the tips of the outer leaves.
Spread the leaves a bit to make pockets.
Salt and pepper the insides of the leaves lightly (optional).
Then stuff the meat mixture into as many crooks and crannies as you can and top with more meat.
In a large pot, with a few inches of cold water. Place the artichokes in, sprinkle with red pepper flakes and salt
Cover and simmer until leaves pull out easily and meat is done approximately 60 – 90 mins. (Some recipes on line combine two cooking methods and steam the artichokes first then stuff and bake.)
To serve; place in a warm, large bowl or plate with a small dish for the used leaves.