Equipment
* optional
Ingredients
Artichoke Preparation
- 4 globe artichokes, whole, large
- 1 lemon, halved
- 15 g kosher salt
Spiced Meat Filling
- 30 ml olive oil
- 1 yellow onion, finely diced
- 2 garlic, minced
- 300 g ground beef, 80/20 blend
- 30 g tomato paste
- 3 g ground cinnamon
- 2 g ground allspice
- 60 ml beef broth
- black pepper, freshly ground
Bechamel Sauce
- 40 g unsalted butter
- 40 g all-purpose flour
- 400 ml whole milk, warmed
- 50 g parmesan cheese, finely grated
- 1 g ground nutmeg
Nutrition (per serving)
Method
Using a chef knife, slice off the top 2 to 3 centimeters of each artichoke. Trim the stem flat so the artichoke can stand upright. Use a serrated knife or kitchen shears to snip off the sharp tips of the remaining outer leaves.
Bring a large pot of water to a boil. Squeeze the lemon halves into the water and drop the rinds in along with the kosher salt. Add the artichokes, cover, and boil until the bases can be easily pierced with a knife, about 30 minutes.
Remove the artichokes with a slotted spoon and place them upside down on a rack to drain and cool. Once cool enough to handle, gently spread the center leaves open. Use a teaspoon or melon baller to scrape out and discard the hairy purple-tinged choke completely, creating a clean bowl in the center.
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and saute until translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more.
Add the ground beef, cinnamon, and allspice to the skillet. Cook, breaking the meat apart with a spoon, until fully browned and safely cooked to an internal temperature of 74 C / 165 F.
Stir the tomato paste and black pepper into the meat mixture, cooking for 2 minutes to caramelize the paste. Pour in the beef broth and simmer until the liquid is almost completely reduced and the mixture is thick.
Preheat the oven to 200 C / 400 F.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a lightly toasted roux.
Gradually pour the warmed whole milk into the roux while whisking constantly to prevent lumps. Simmer gently until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the grated parmesan and nutmeg.
Place the hollowed artichokes upright in a baking dish. Spoon the warm spiced meat mixture generously into the center of each artichoke, pressing down lightly to pack it in.
Ladle the thick bechamel sauce over the stuffed artichokes, allowing it to cap the meat and gently drape over the top leaves.
Bake in the preheated oven for 20 minutes, or until the bechamel sauce is bubbling and spots of deep golden brown appear on top. Let rest for 5 minutes before serving.
Chef's Notes
- Boiling the artichokes before attempting to scoop the choke prevents the delicate heart from snapping and makes removing the prickly fibers effortless.
- Do not skip the lemon juice in the boiling water; it acts as an antioxidant to prevent the cut surfaces of the artichokes from turning an unappetizing grey color.
- For the silkiest bechamel, ensure your milk is gently warmed before whisking it into the hot roux to prevent temperature shock and lumping.
- When eating this dish, pull off the outer leaves one by one and scrape the tender flesh from the base with your teeth, then enjoy the fully edible stuffed heart at the bottom with a knife and fork.
Storage
Refrigerator: 3 days — Store in an airtight container. The bechamel may lose some of its creamy texture when chilled.
Reheating: Reheat in a 175 C / 350 F oven for 15-20 minutes until the center reaches 74 C / 165 F.
