Tuesday, November 14, 2023

Words & Brush Recipe Corner: Beef-stuffed artichoke hearts


This recipe is for artichoke hearts that are stuffed with beef, and cooked in a sauce made with broad beans or peas. I make this dish often in the springtime when artichokes are in season. I cook the whole artichokes, peel off the leaves, and remove the fuzzy part covering the hearts. I immediately plunge them into a bath of water and lemon juice to prevent them from turning brown. The rest of the year, I use frozen artichoke hearts.

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