one of the things i has most excited me as a result of reading and cooking from jerusalem, is that i discovered that my local turkish supermarket sells frozen, pre-prepared globe artichoke bases. so exciting!
this meant that tackling the recipe for stuffed artichokes with peas and dill, which really appealed when i flicked through the book, as i love artichokes, but which was also a definite no, as i hate preparing them, was actually a complete doddle to make.
it was also wonderfully delicious – the artichoke bases are stuffed with a mix of beef mince and leeks, flavoured with allspice, cinnamon and mint. they are browned in a pan and then baked in a lemony stock, to which peas and dill are added just before serving (and after i took the picture above).
the filling is really interesting and reflects the book’s focus on vegetables – there is just over half as much mince as (blanched) leeks in the mix, which gives it a lightness that means the artichokes aren’t overwhelmed; it also makes the dish much cheaper and healthier.