Name: Ragout D’artichauts Farcis
Yield: Serves 8
Cuisine: Middle East
Ingredients: 1 teaspoon ground cumin in moroccan version (optional); 1 teaspoon ground allspice in arabic version (optional); 1 tablespoon peanut oil; 1 egg, beaten; 2 tablespoons raw rice; 14 ounces ground beef; 3 tablespoons chopped fresh flat-leaf parsley; 3 cloves garlic, minced; pinch of sugar (optional); cooked fresh noodles or saffron rice pilaf for serving; cooked fresh noodles or saffron rice pilaf for serving; cooked fresh noodles or saffron rice pilaf for serving; pinch of crushed saffron threads; 1 bay leaf; salt to taste; 2 ½ pounds (about 2 ½ cups) green peas, shelled (optional); 8 fresh artichoke hearts; 3 tablespoons peanut oil; 12 pearl onions; 1 ½ cups water

Preparation info

Serves
8

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Braised artichokes stuffed with meat are popular throughout the Middle East and North Africa. Leone Jaffin’s Algerian recipe adds peas and pearl onions for a very pretty presentation. Some cooks use mashed potato instead of rice for binding the meat filling. Others add a bit of ground cumin. Stuffed artichoke hearts are called kharshouf mah shi in Egypt, where they are filled with meat, onions, and pine nuts but no rice or bread.