Middle Eastern Style Stuffed Artichoke with Beef

Follow Mirvat | @thevibrantapron
Artichokes are a favorite of mine for their delicate flavor. I'd love to share a recipe that combines them with a Middle Eastern meat stuffing. Picture plump artichoke bottoms filled with savory spices, hearty meat, and fragrant herbs, creating an appetizing dish. Let's dive into the recipe!
Print Recipe


  • 1-2 bags Tazah Artichoke Bottoms Frozen
  • Water
  • 2 slices Lemon


  • ¼ cup Pine Nuts
  • 1 tbsp. Vegetable Oil
  • 1 Small Onion finely chopped
  • 10 oz. Ground Beef extra lean
  • ½ tsp. 7 Spice
  • tsp. Black Pepper
  • ¼ tsp. Ground Cinnamon
  • Salt to taste
  • 1 tsp. Tazah Pepper Paste mild
  • 1 tsp. Tazah Pomegranate Molasses
  • 2 tbsp. Water

Tomato Sauce


  • Fry the pine nuts in the vegetable oil until almost golden. Remove and place on a paper towel to strain. They will continue to cook.
  • Add the onion and a pinch of salt to the same oil and sauté until soft. Add the beef and spices and cook the meat, breaking it up and stirring to coat. Add the red pepper paste, pomegranate molasses and 2 tbsp. water. Give it a good stir, cover and let simmer until all the juices are absorbed. Taste and adjust for salt or seasoning as needed. Once done let cool.
  • Fill a pot with water and bring to a boil with lemon slices. Rinse the artichoke in cold water then add to the boiling water for two minutes. This will help to soften the artichoke and get rid of the freezer taste. Let drain in a colander or place on a towel.
  • Arrange the artichokes on a baking dish. Add the meat filling and top with the fried pine nuts.
  • In a separate bowl, add the tomato paste, pomegranate molasses and hot water and give it a good stir. Add salt to taste
  • Add the tomato sauce mixture to the baking dish and cover with aluminum foil.
  • Bake at 400℉ for 25 minutes. Uncover and finish baking for 5 minutes.
  • Top with pomegranate seeds and serve next to rice.
  • Enjoy!


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