Main Dishes Mediterranean
Stuffed Lebanese Artichoke Bottoms with Beef
Method
Brown Filling: Sauté the chopped onion, lean beef mince, seven spice, and pine nuts in oil until browned.
Stuff Artichokes: Arrange the artichoke bottoms in a baking dish and pack each cavity tightly with the beef mixture.
Simmer Bases: Pour the beef bone broth and fresh lemon juice into the dish around the bases.
Bake Dish: Cover and bake at 180°C for 20 minutes until the artichokes are tender.
Chef's Tip
Nutritional Insight: This low-GI dish delivers premium iron-rich protein alongside dense prebiotic artichoke fibre to nourish gut microbes and maximize post-meal fullness. Culinary Hack: Use frozen artichoke bottoms instead of canned for a much firmer, sturdier structure that holds the hot meat stuffing perfectly without collapsing.
Nutrition Facts
Per serving
215
Calories
20 g
Protein
11 g
Fat
9 g
Carbs
