Stuffed Artichokes with Ground Beef and Jasmine Rice
Tender artichoke bottoms and zucchini halves are generously stuffed with a spiced ground beef and vegetable filling, then baked in a savory tomato sauce. Served alongside fragrant jasmine rice, this wholesome dish makes a comforting and flavorful family dinner.
Ingredients for 4 portions
Instructions
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1
Place 3 garlic cloves, 1 onion, and 100 g baby carrots into a food processor and pulse. Add 1/2 red bell pepper and a small handful of fresh parsley sprigs, then pulse again until finely minced.
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2
In a large bowl, combine 400 g ground beef with the minced vegetable mixture, 2 tbsp olive oil, 1 tsp salt, 1/3 tsp cumin, 1/3 tsp paprika, 1/3 tsp white pepper, 1/3 tsp garlic powder, and 1/3 tsp coriander powder. Mix by hand until thoroughly combined, then set half of the mixture aside (only half is needed for this dish).
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3
In a separate bowl, whisk together 2 tbsp tomato paste, 1.5 cups water, 2 tbsp olive oil, 1/2 tsp salt, 1/3 tsp cumin, 1/3 tsp paprika, 1/3 tsp coriander, 1/3 tsp white pepper, 1/3 tsp garlic powder, and 1/3 tsp sugar until smooth.
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4
Roughly dice 1 onion and slice 1/4 red bell pepper. Hollow out 2 zucchinis using a spoon, saving the scooped flesh and slicing any extra zucchini trimmings.
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5
Brush a glass baking dish with 1/2 tsp olive oil and scatter the diced onion, sliced bell pepper, and zucchini trimmings across the bottom.
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6
Generously stuff the thawed artichoke bottoms and hollowed zucchini halves with the meat filling and arrange them over the vegetable base in the baking dish.
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7
Pour the prepared tomato sauce evenly over the stuffed vegetables and into the dish.
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8
Cover the dish with a layer of parchment paper followed by aluminum foil, crimping the edges securely, and bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes.
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9
While baking, rinse 1.5 cups jasmine rice. Heat 1/2 tbsp butter and 1/2 tbsp olive oil in a pot over medium heat, add the drained rice, and sauté for 3 minutes.
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10
Pour in 2 cups hot water, season with salt and black pepper to taste, and bring to a boil until the water is mostly absorbed. Cover with a lid and cook on low heat for 20 minutes until fluffy.
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11
After 30 to 35 minutes, uncover the artichoke dish by removing the foil and parchment, then return to the oven to bake uncovered for an additional 10 minutes.
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12
Garnish the baked stuffed vegetables with freshly chopped parsley and serve hot alongside the jasmine rice.
