Tuscan-Inspired Beef Stuffed Artichokes
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!?
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??
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.
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
- 4 medium-sized artichokes
- 2 tbsp olive oil divided
- 2 tsp lemon juice
- 1/2 lb extra-lean ground beef
- 2 cloves garlic minced
- 1 tbsp dry white wine
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp sundried tomatoes sliced
- 1/2 cup pearl couscous cooked
- 1/3 cup parmesan cheese
- 2 tbsp chopped fresh basil
- Preheat oven to 400 F.
- 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.
- 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.
- Remove from heat, then stir in sundried tomatoes, cooked couscous, parmesan cheese and basil. Toss to combine.
- Add mixture to each artichoke until all are completely stuffed.
- Bake in the oven for 20-25 minutes until artichokes are fully cooked. Serve and enjoy!