Artichokes are abound at the farmers market this time of the year, therefore, this is the best time to make dolmeh! The large artichokes are certainly very inviting. I am always amazed that many people don’t really know how to eat fresh artichokes or how to cook them. In fact, many are simply familiar with the canned or preserved in oil artichokes. My Italian step father always makes delicious stuffed artichokes with a delicious combination of breadcrumbs, mint, and garlic. I think that artichokes Â are complemented perfectly by mint, with parsley coming in a close second. What I love about this recipe is simply alternating between eating the flesh on the petals and the stuffing.
Just like most stuffing recipes, this is one is a bit time consuming, but final product is well worth the labor!
4 large artichokes
1/4 lb ground beef (or turkey)
1/4 cup onion
1 garlic clove
1/4 cooked basmati rice
1 cup parsley
1/2 cup mint
1/4 cup chives/scallions
1 tsp advieh
1-2 tbsp lemon juice
salt & pepper
SautÃ© garlic and onion in some olive oil until translucent. Add ground beef, season with salt and pepper. SautÃ© until cooked through. Add rice and advieh then mix well.
Rough chop herbs and add to the meat and rice mixture. Set aside.
With a sharp knife carefully cut the top 1/3 off of the petals. An easy way to do this is to cut as you slowly roll the artichoke towards you. Immediately rub the same half a lemon all over the cut portion of the artichoke.
Add stems to the pot along with the artichokes. Cover the pot and cook on medium until each artichoke is fully cooked. Depending on the size of the artichoke this might take anywhere from 45 minutes to one hour. Make sure to check on the artichokes so that the liquid does not evaporate. Add more water as necessary. My artichokes took about one hour. Half way through I added another half a cup of water. The artichoke is cooked when the pulp at the bottom of each petal is soft.