6 Large Artichoke bottoms (raw)
1/4 pound of ground beef
2 tablespoons of white rice
4 chopped plum tomatoes, canned or fresh
1/3 cup minced onion
1 clove of garlic, minced
2 cloves of garlic, sliced
1/4 cup chopped cilantro
1/4 teaspoon paprika powder
1/4 teaspoon ground cumin
1/8 teaspoon cinnamon powder
1/8 teaspoon ground ginger
1/8 teaspoon turmeric powder
1/4 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon ground black pepper
Cook the rice.
Bring 1 cup of salted water to the boil in a small saucepan. Add the rice and boil uncovered for 10 minutes. After boiling, rinse the rice in cold water and drain well. Set the cooked rice aside in a large bowl.
Prepare the artichokes.
Remove the very center of each artichoke heart as well as the small purple leaves in the center. Use a melon baller or small sharp knife. Rub the artichokes with a cut lemon and set aside in a bowl of water.
Make the stuffing.
Cook the minced onion in a small skillet with 1 tablespoon of oil for 4-5 minutes over a medium-low heat. Throw in the ground beef and crumble it by stirring, saute for around 4 minutes or until all of the beef is browned.
Once, cooked remove from the heat and mix in the minced garlic, paprika, cilantro, cinnamon, cumin, ginger, salt and pepper. Now combine this beef mixture with the cooked rice and mix well.
Season the artichoke hearts with salt and pepper. Use a spoon to stuff the artichokes with the stuffing mixture. Add remaining olive oil to a Dutch oven or large casserole dish and add the artichokes. Pour 1 cup of water in the pot too and add the chopped plum tomatoes, sliced garlic, tumeric and season with salt and pepper.
Bring to a light simmer, add the lid and cook over a gentle heat for up to 30 minutes or until the artichokes are nice and tender.
Serve by spooning a little of the tomato mixture over each artichoke.