Stuffed Artichoke Hearts with Chicken

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Stuffed Artichoke Hearts with Chicken

 Stuffed Artichoke Hearts with Chicken

This recipe for Stuffed Artichoke Hearts with Chicken, is the sweetest dish you will ever taste. It’s full of flavours – you can taste the sugar from the peas and the full taste from the artichoke – it’s something out on its own. Have you ever tasted aniseed? This dish will certainly remind you a little of that. We all a love tasty dish, and I promise you will not be disappointed with this recipe.

The best flavour will come from fresh artichokes and fresh peas if you can get hold of them. Where I live its hard to find fresh artichokes, and to grow them can be a nightmare. I try to get them in large stores if not I buy frozen ones – they can be just as good. I believe this dish may originally come from North Africa. Sometimes, recipes just use peas and artichokes on their own, but I prefer to stuff them. We all have our own way of cooking, and we all like to be different and its nice to try adapting some varied and unusual dishes.

We must not forget that artichokes are good for our health.They are full of fibre, low in calories and full of protein. It may take you a bit longer to make this dish than some others, but trust me it’s worth it.

Lets get on and start this recipe:

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Stuffed Artichoke Hearts with Chicken
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Tagine Dishes
Prep Time 30 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Ingredient for the stuffing
For the sauce
Course Main Course
Cuisine Tagine Dishes
Prep Time 30 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Ingredient for the stuffing
For the sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Have the artichokes ready - I used fresh ones this time but you can use fozen. Rub them with lemon juice so they don't go black then put them in lemony water and keep aside.
  2. In a large bowl mix all the ingredient for the stuffing apart from the flour, and mix well with a mettle spoon. Stuff the hart of the artichoke with the mince then set aside.
  3. Take a tablespoon of oil to large pan and sweat the onions and mince that I had left over and stir fry then add the peas and keep stirring. Add crème fraiche and squeeze of lemon juice, then add salt and pepper cinnamon then mix well. Now add chicken stock and simmer. DON'T cover straight as it will curdle.
  4. Dust the top of the hart with flour then on a high heat, shallow fry the hart of the artichoke down until they are brow, keep moving them from time to time.
  5. Add them to the sauce face up that you have prepared and simmer until the artichoke are soft, this should take about 45min. Serve with nice crusty bread or nice risotto.
  6. Boil your choice of pasta then drain, then pour the artichoke with the sauce over pasta and then leave to absorb the flavour then serve. (This is another option)
Recipe Notes

Don't forget when ever you use crème fraiche, add lemon juice, or it will curdle.

Also, you can add one tablespoon of crème fraiche to the meat mixture. this will make the stuffing more tender. Here is how to Prepare the Artichoke from fresh.

 

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