Mix the ground meat with the onion, garlic, parsley, cumin, salt and black pepper until evenly combined.
To assemble
2
Remove the tough outer leaves from the artichokes, cut off the tops and scoop out the choke with a teaspoon. Soak them in water with some of the lemon juice.
KnifeCutting boardBowl
3
Fill the artichokes with the mixture.
4
Arrange the artichokes, now stuffed, in a wide pot.
Wide, shallow pot
5
Mix the stock, rest of the lemon juice, turmeric and olive oil and pour over the artichokes.
6
Heat the olive oil in a wide pot and sauté the chopped caps 0 minutes. Add the stock and rest of the lemon juice and stir until the paste dissolves.
⚙ SimmeringStoveLid
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7
Serve hot with the sauce from the pot.
362calories
20 gprotein
26 gcarbs
22 gfat
● protein 21%● carbs 28%● fat 51%
Per serving (390 g), of 4 servings
For the Meatball mix · To assemble ·
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Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Turmeric: measured in tsp in this recipe: 1 tsp = 3 g · 312 kcal per 100 g · More about Turmeric →
🔧 Tools needed (6) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)