Stuffed Artichoke Bottoms

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground meat with the salt and black pepper until evenly combined.
2. 2
   With wet hands, shape patties the size of golf ball.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

For the Fried onion

1. 3
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 4
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 5
   Add the garlic, turmeric and salt to the vegetables and stir.

   Stove
2. 6
   Fill the artichoke bottoms with the meat mixture and lay them gently in the pot.

   Wide, shallow pot
3. 7
   Add the boiling water, cover the pot and cook over low heat for about an hour.

   StoveLid