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Ground Top Sirloin-Stuffed Artichokes
Super easy
Cheap
Enjoy this mouthwatering dish one leaf at a time. The artichokes are richly flavored from being simmered in wine and stuffed with seasoned ground sirloin.
Prep
30m
Cook
1h 15m
Ingredients
For
4
Serving(s)
Ingredients
| 4 whole artichokes |
| 1 qt water |
| 1 tbs lemon juice |
| 3/4 lb ground sirloin |
| 1/4 cup dry bread crumbs |
| 1 sm finely chopped onion |
| 1 clove garlic, finely chopped |
| 2 tbs chopped fresh parsley |
| 1/4 tsp ground black pepper |
| 2 cups dry white wine |
| 2 tbs olive oil |
| 3 tbs Parmesan cheese |
Ground Top Sirloin-Stuffed Artichokes Directions
- Remove any discolored leaves and the small leaves at base of each artichoke; trim stem even with base of artichoke. Cutting straight across, slice 1 inch off top of leaves; discard. Snip off any points of remaining leaves with scissors.
- Rinse artichokes under cold water. Mix 1 quart water and the lemon juice; invert artichokes in mixture to prevent discoloration.
- Mix ground sirloin, bread crumbs, onion, garlic, parsley and pepper. Brown the ground sirloin, then pour off excess liquid
- Spread artichoke leaves open; dig out the fuzzy purple choke of each artichoke with the point of a knife or a pointed spoon. Discard choke. Spoon ground sirloin mixture into center of each artichoke and into surrounding open leaves.
- Place artichokes upright in 4-quart Dutch oven. Pour wine over artichokes; drizzle with oil. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until bottoms of artichokes are tender when pierced with a knife. Spoon liquid over each artichoke before serving. In the last 10 minutes of cooking, sprinkle artichokes with Parmesan cheese.
Notes
Submitted by Chef Lee Bordelon
