Ragout D’artichauts Farcis

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.