Beef Stuffed Artichokes with Sundried Tomatoes
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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 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!