30 Minute Meals/ International/ Recipes

Tuscan-Inspired Beef Stuffed Artichokes

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Beef Stuffed Artichokes with Sundried Tomatoes

I am a big fan of experimenting when it comes to cooking – I love to try new things and develop new techniques. The kitchen has always brought out my adventurous side, and cooking is what calms me after a long day – I don’t know about you but I feel like the food you eat is sometimes the best part of your day, the process can be just as enjoyable. Believe it or not, given my love of vegetables and experimentation, I have never cooked with artichokes before outside of jarred marinated and canned artichoke hearts.

Artichokes are in peak season from March to May of every year, and outside of that period it can become more difficult to find them in the grocery store so now is the perfect time to try them! To get you started, I came up with a super easy and delicious recipe that will become your next go-to weeknight meal: these oven-roasted Tuscan-Inspired Beef Stuffed Artichokes!?

Beef Stuffed Artichokes with Sundried Tomatoes   Beef Stuffed Artichokes with Sundried Tomatoes

Artichokes are somewhat difficult to eat because of their many layers, but they’re worth it, trust me! They’ve got a very unique, Mediterranean flavour that is relatively easy to pair with just about anything. Most of the stuffed artichoke recipes I’ve seen pair breadcrumbs, lemon and cheese together for a light side dish, but you know me, I like to be efficient! Why not stuff them with meat, cheese, veggies and grains for a meal all in one??

Beef Stuffed Artichokes with Sundried Tomatoes

Beef Stuffed Artichokes with Sundried Tomatoes

I incorporated my favourite pearl couscous in this recipe, but you can easily sub in some quinoa, brown rice or regular couscous into this recipe. You could even substitute the pearl couscous for breadcrumbs like the traditional pairing I mentioned above, but I would honestly recommend against it because it would raise the calorie count for this dish significantly, and I think the ground beef is heavy enough here.

Beef Stuffed Artichokes with Sundried Tomatoes

I suppose you could say I put somewhat of a tuscan spin on this recipe with the sundried tomatoes and basil. The two together are my favourite flavour combo right now and just inherently taste like summer. This recipe is vibrant, simple, and quick enough to whip up at the last minute when you don’t feel like cooking. How’s that for a win-win!?

Beef Stuffed Artichokes with Sundried Tomatoes
Will you be trying these Tuscan-Inspired Beef Stuffed Artichokes? If you try any of my recipes be sure to let me know on InstagramTwitter or Facebook – I’d love to hear from you!?

Print Recipe
Beef Stuffed Artichokes with Sundried Tomatoes Yum
These Beef Stuffed Artichokes with Sundried Tomatoes make the most delicious use of an underrated spring vegetable! You'll be having these for dinner every night.
Beef Stuffed Artichokes with Sundried Tomatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Entrees
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Entrees
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Beef Stuffed Artichokes with Sundried Tomatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 F.
  2. Wash artichokes, then chop off stems and about 1-inch off the top of each. Slice artichokes in half, then using a sharp knife, carefully cut out the middle (also known as the heart). Place each on a parchment-lined baking sheet, then brush all over with 1 tbsp of olive oil and squeeze with 1/2 tsp of lemon juice each.
  3. Meanwhile, heat other 1 tbsp of olive oil in saucepan over medium heat. At the same time, cook pearl couscous according to package directions. To saucepan, add ground beef, garlic, white wine salt and pepper, and cook for 6-7 minutes until beef is completely cooked through.
  4. Remove from heat, then stir in sundried tomatoes, cooked couscous, parmesan cheese and basil. Toss to combine.
  5. Add mixture to each artichoke until all are completely stuffed.
  6. Bake in the oven for 20-25 minutes until artichokes are fully cooked. Serve and enjoy!

 

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6 Comments

  • Reply
    GiGi
    April 20, 2016 at 10:22

    OMG those have me saying HUBBA HUBBA because hot damn they look phenomenal! Sexier than Brad Pitt for sure!

    • Reply
      Taylor Stinson
      April 20, 2016 at 10:59

      Hahaha thanks GiGi!!

  • Reply
    Karyl
    April 20, 2016 at 13:22

    These look so amazing!! I love eating artichokes, but I’ve always been scared to buy and cook them myself. I’m going to have to try with this recipe.

    • Reply
      Taylor Stinson
      April 21, 2016 at 11:32

      Thanks Karyl!! I love spinach and artichoke dip and have created many salads with canned artichoke hearts but I love the real deal. Roasting them isn’t as intimidating as I thought – you just need to remove the centre part!

  • Reply
    Laura @MotherWouldKnow
    April 21, 2016 at 00:40

    I love artichokes but mostly just steam or boil them and then pull off the leaves to dip into dressing. This is a great way to test out stuffing artichokes – I should definitely try it. Love how colorful your final dish looks.

    • Reply
      Taylor Stinson
      April 21, 2016 at 11:29

      Laura that is a genius idea – thanks for the tip! Like I said I’m so new to cooking with artichokes and I can use all the help I can get. I can vouch for this stuffed artichoke recipe though thanks for checking it out 😉

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