Stuffed Artichokes with Meat

Artichoke hearts filled with a dill, beef and rice stuffing and simmered in olive oil and lemon. A gluten-free spring main that is a source of fiber and protein.

Ingredients

• 800 g cleaned artichoke bottoms
• 300 g ground beef (20% fat)
• 60 g (1/3 cup) white rice
• 100 g (1 medium) onion
• 20 g (1/2 bunch) dill
• 40 g (3 tbsp) olive oil
• 40 g (3 tbsp) lemon juice
• 400 g (1 2/3 cups) water
• 8 g (1 1/2 tsp) salt
• 2 g (1 tsp) black pepper

Instructions

1. 1

   Rub each artichoke bottom with half the lemon juice to stop it browning and set aside.

2. 2

   Rinse and drain the rice, grate the onion and finely chop the dill. Knead the beef with the rice, onion, half the dill, half the salt and the pepper for 2-3 minutes.

3. 3

   Arrange the artichokes hollow side up in a wide, shallow pot and heap the filling into them.

4. 4

   Mix the water with the olive oil, remaining lemon juice and remaining salt and pour around the artichokes. Cover them with an upturned plate.

5. 5

   Bring to a boil, lower the heat, cover and simmer for 40-45 minutes until a fork easily pierces the artichokes.

6. 6

   Remove from the heat, rest for 10 minutes, sprinkle with the remaining dill and serve warm.

Nutrition

Per serving