Stuffed Artichoke

Name: Stuffed Artichoke
Prep time: 5 s
Total time: 60 s
Yield: 6
Cuisine: Lebanese
Ingredients: 12 pieces Artichoke hearts; 1 Medium Onions finely chopped; 1 teaspoon Vegetable oil; 300 grams Minced lamb; 2 Maggi® Chicken Bouillon; 1/2 cup pine seeds toasted; 3 tablespoons Fresh thyme chopped; 1/3 cup Lemon juice; 1 cup Water; 2 tablespoons Cornstarch; 3 tablespoons Coriander leaves chopped; 1 cup White rice

(1)

Easy

•

60 Min

Ingredients

6 Servings

Artichoke hearts

12 pieces

Onions, finely chopped

1 Medium

Vegetable oil

1 tsp

Lamb cubes

300 g

Maggi® Chicken Bouillon

2 cubes

Pine seeds

0.5 cup

Ground dried thyme

3 tbsp

fresh lemon juice

0.33 cup

Hot Water

1 cup

Cornstarch

2 tbsp

Coriander leaves, chopped

3 tbsp

Basmati rice

1 cup

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Nutritional Information

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Carbohydrates

55.34 g

Energy

373.82 kcal

Fats

10.73 g

Protein

19.98 g

Nutrition Table Footer

Recipe steps

1 min

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1 min

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Bring a large pot of water to boil. Gently place artichoke hearts inside and cook for about 10 minutes. Remove from water and arrange on a deep baking dish.

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1 min

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Meanwhile, sauté onion in vegetable oil until golden. Add minced meat and cook until meat is done.

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1 min

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Add MAGGI® Chicken bouillon, pine seeds and thyme and cook for another 5 minutes. Spoon stuffing into arranged artichoke hearts.

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1 min

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In a small mixing bowl, combine lemon juice, water, corn starch and coriander leaves. Stir well until corn starch is dissolved and gently pour over and around the

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Cover with foil and bake in preheated oven for 45 minutes.

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Remove artichoke hearts and drizzle sauce from baking dish on top right before serving.

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Stuffed Artichoke

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Stuffed Artichoke

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