Recipe: Ardi Shoki Blahmi (Stuffed Artichoke Hearts)

As promised, I'm celebrating that artichokes are in season by using them in some Syrian dishes. First up,  ardi shoki blahmi, Syrian stuffed artichoke hearts (with a bit of modification).  Before embarking on this recipe, consider whether you want to butcher whole artichokes in order to secure some hearts or just buy a can or jar of artichoke hearts. The former option is appropriate given chokies are in season but can get expensive if you want to make a large batch. The latter option is definitely not as cool but cheaper and yields meal-size portions. I'm sure you can guess what option this hungry runner selected.

Also note that regardless which option you choose, manipulating the hearts into little cups for the stuffing is a delicate, challenging process that is not to be done in a rush with heavy hands. 

Ingredients

• 1 can or jar artichoke hearts (in water, if possible, not oil)

• 1 medium onion (chopped)

• 1/2 pound ground lamb OR chopped lamb shank meat

• 1 tablespoon allspice

• 1/4 cup parsley (chopped)

• 1/4 cup roasted eggplant (chopped)

• lemon juice

• olive oil

• chicken broth or stock (about a 2 cups)

• 1 teaspoon cornstarch

• Salt and pepper to taste

• Chopped nuts (pinenuts are most authentic; peanuts will due if you were absent-minded at the store)

Directions

1. Preheat oven to 400 degrees.

2. Sauté onion in olive oil until transparent. Add lamb and cook until just brownish.  Sprinkle with all-spice and mix well.

3. Remove meat and onions from pan and combine with chopped parsley and chopped roasted eggplant. Drizzle with lemon juice.

4. If your artichoke hearts still have the stem attached, trim so they rest flat on your baking dish. Push down inner most petals to create space for stuffing; try to keep outer petals intact to serve as 'sides' of your 'cup.'  Stuff with meat and vegetable mixture. In separate bowl, combine chicken broth and cornstarch.

5. Arrange stuffed artichoke hearts in pan. Pour chicken broth and cornstarch mixture into pan until liquid level just reaches top of hearts. You will probably have extra liquid.

6.  Cover with aluminum foil and bake for about 1 hour. Baste occasionally with any remaining chicken stock.

7. Remove from oven and garnish with chopped nuts, salt, pepper. Eat while watching Grace & Frankie.