Stuffed Baby Artichokes

Stuffed Baby Artichokes

The hearty meat stuffing of our stuffed baby artichokes makes for a satisfying appetizer. You can create the stuffing a couple days ahead and only worry about prepping and stuffing the artichokes on the day you serve them. Lots of flavor and quite filling. Perfect for a warm snack in your succah or as part of your Shabbat meal!

Makes 12 appetizers


For Roasted Artichokes:

  • 6 baby artichokes
  • 1 lemon, quartered
  • 1 tsp olive oil
  • pinch of salt

For Ground Beef Stuffing:

  • 1/4 lb ground beef
  • 1/2 cup fresh chopped tomato
  • 2 tbsp olive oil
  • 2 tbsp scallions, finely chopped
  • juice of 1/2 lemon
  • 1 tbsp pine nuts
  • 1 small clove garlic, minced
  • 2 tsp fresh thyme, roughly chopped
  • 2 tsp fresh ginger, minced
  • 1 tsp cumin
  • pinch of cayenne pepper
  • salt & pepper to taste


For Roasted Artichokes:

  1. Preheat oven to 400 degrees
  2. Fill a bowl with water and squeeze the juice of the lemon quarters into the bowl. Add the lemons to the bowl
  3. Prep baby artichokes: cut off 1/2” from the top and a little off the bottom, remove tough outer layers and submerge in lemon water while you prep the rest of your artichokes (recommend wearing gloves when removing leaves - they are sharp and may give you splinters)
  4. Remove artichokes from lemon water and pat dry with a paper towel
  5. Toss artichokes with olive oil and salt and roast cut side down for 15-20 minutes (you want them to be slightly browned on the cut side) then flip and roast on the other side for 5 minutes. While artichokes are roasting, make your Ground Beef Stuffing

For Ground Beef Stuffing:

  1. Heat skillet on medium heat. Add oil, scallions and ginger and sauté until soft (about 1-2 minutes)
  2. Add cumin, cayenne and fresh thyme and cook for 1 minute, stirring frequently
  3. Add beef and cook through (about 3 minutes) breaking up large pieces of meat with the back of a wooden spoon
  4. Add tomatoes and cook for 1-2 minute until tomato breaks down and binds with the meat mixture
  5. Add salt & pepper to taste. Set aside


  1. Place artichoke halves cut side up on a plate and spoon about a tablespoon of ground beef stuffing on each half
  2. Garnish with fresh thyme or parsley and pine nuts


Valerie Lieberman

Hi. I want to try this but I read the directions several times and can’t see where I add the pine nuts. Also can they be left out?

Breaking Matzo

Thank you for bringing that to our attention! The pine nuts are intended as a garnish. We have updated the recipe!

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