Stuffed Artichoke Bottoms with Meat (Enginar Dolmasi)

Artichoke bottoms: The base of the dish, providing a tender and slightly nutty flavor.

Ground beef: Adds a rich, savory taste and protein to the stuffing.

Onion: Finely chopped to blend seamlessly into the meat mixture, adding sweetness and depth.

Garlic: Minced to infuse the stuffing with aromatic flavor.

Tomato paste: Adds a concentrated tomato flavor and helps bind the stuffing.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and complexity.

Water: Keeps the dish moist during baking.

Olive oil: Drizzled over the stuffed artichokes for added richness and to prevent drying out.

When preparing artichoke bottoms for stuffing, make sure to trim any tough outer leaves and scoop out the fuzzy choke in the center. This will ensure a tender and pleasant texture when baked. Additionally, when mixing the ground beef with the other ingredients, use your hands to gently combine everything. This helps to evenly distribute the onion, garlic, and tomato paste throughout the meat, resulting in a more flavorful filling.

• artichoke bottoms - Substitute with zucchini boats: Zucchini boats can be hollowed out and stuffed similarly to artichoke bottoms, providing a mild flavor and a similar texture.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can absorb flavors well, making it a suitable substitute for ground beef.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can complement the dish nicely.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can provide a similar flavor, though it is less pungent.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can add a similar depth of flavor and moisture to the dish, though the texture will be slightly different.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice.

• water - Substitute with chicken broth: Chicken broth can add more depth and richness to the dish compared to plain water.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil.

• Allow the stuffed artichoke bottoms to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled stuffed artichokes to an airtight container. If stacking them, place a piece of parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until heated through.
• For freezing, wrap each stuffed artichoke bottom individually in plastic wrap to maintain their shape and prevent freezer burn.
• Place the wrapped artichokes in a single layer on a baking sheet and freeze until solid. This step ensures they don't stick together.
• Once frozen, transfer the stuffed artichokes to a freezer-safe bag or container. Label with the date and contents for easy identification.
• Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat in a preheated oven at 180°C (350°F) for about 25-30 minutes, or until thoroughly heated. Cover with foil to prevent drying out.
• For a quicker option, reheat in the microwave. Place the stuffed artichoke bottoms on a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals until hot.

• Oven Method: Preheat your oven to 175°C (350°F). Place the stuffed artichoke bottoms in an oven-safe dish. Add a splash of water or broth to keep them moist. Cover the dish with aluminum foil to prevent drying out. Reheat for about 15-20 minutes or until heated through.

• Stovetop Method: In a large skillet, add a small amount of olive oil and heat over medium-low. Place the stuffed artichoke bottoms in the skillet and cover with a lid. Add a splash of water or broth to create steam. Heat for about 10-15 minutes, turning occasionally, until thoroughly warmed.

• Microwave Method: Place the stuffed artichoke bottoms on a microwave-safe plate. Cover with a microwave-safe lid or damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through. If not heated through, continue in 30-second intervals until warm.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the stuffed artichoke bottoms in the basket, ensuring they are not touching the water. Cover and steam for about 10-12 minutes or until heated through. This method helps retain moisture and flavor.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the stuffed artichoke bottoms in the air fryer basket, ensuring they are not overcrowded. Heat for about 8-10 minutes, shaking the basket halfway through, until they are warmed evenly.

• Oven: Preheat to 180°C (350°F) for baking the stuffed artichokes.

• Mixing bowl: Combine the ground beef, chopped onion, minced garlic, tomato paste, salt, and black pepper.

• Baking dish: Place the stuffed artichokes in this dish for baking.

• Aluminum foil: Cover the baking dish to retain moisture while baking.

• Measuring spoons: Measure out the salt, black pepper, and olive oil accurately.

• Measuring cup: Measure the water to add to the baking dish.

• Knife: Finely chop the onion and mince the garlic.

• Cutting board: Provide a surface for chopping the onion and mincing the garlic.

• Spoon: Stuff the artichoke bottoms with the meat mixture.

Prepare the filling: Mix the ground beef, onion, garlic, tomato paste, salt, and black pepper ahead of time and store in the fridge.

Pre-cook the artichokes: Steam or boil the artichoke bottoms for a few minutes to reduce baking time.

Use a food processor: Quickly chop the onion and garlic using a food processor.

Batch cooking: Double the recipe and freeze extra stuffed artichokes for a quick meal later.

Preheat the oven: Start preheating your oven while preparing the ingredients to save time.