You can get frozen artichoke bottoms in many Middle-Eastern grocery stores, or canned at Whole Foods.

If you’re using frozen artichoke bottoms thaw them in the fridge for 24 hours beforecontinuing with the recipe.

Moroccan paprika can be found in kosher stores, imported from Israel. Or grind dried sweet peppers yourself. Alternatively, you can use regular sweet paprika.

Serves 4-6


1 lb. ground beef chuck

1 yellow onion, grated

1/2 cup bread crumbs

3 tablespoons chopped parsley

Olive oil


1/4 teaspoon black pepper

1/4 teaspoon ground coriander

12 artichoke bottoms

5 tablespoons tomato paste

2 cups boiling water

2 tablespoons Moroccan paprika (or regular sweet paprika)

1 tablespoon hot paprika (can be switched with regular paprika)

1/2 teaspoon cumin seeds


1.  In a large bowl combine the beef, onion, bread crumbs, parsley, 1 tablespoon olive oil, salt, pepper and coriander. Work the mixture with your hands for one minute.

2.  Divide the beef mixture into 12 balls and stuff each artichoke bottom.

3.  Heat 1/8” of olive oil over medium heat in a pan that can hold all the artichokes in a single layer (preferably a non-stick pan). Fry the stuffed artichokes meat side down for a couple of minutes and transfer to a plate. Pour out all the oil, leaving only 2 tablespoons in the pan.

4.  Lower the heat to low, add the tomato paste, water, Moroccan paprika, hot paprika, cumin and 1/2 teaspoon of salt to the pan and bring to boil. Add the artichoke bottoms back to the pan, artichoke side down, cover the pan and cook over low heat for one hour. Baste the artichokes from time to time with the tomato sauce.

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