Indian-style Stuffed Artichokes

Ingredients

In this Indian adaptation of Artichauts à la barigoule, the traditional French flavors are replaced with a blend of Indian spices and ingredients. The stuffing is made with potatoes, onions, and a variety of Indian spices such as cumin, coriander, turmeric, and garam masala. The artichokes are simmered in a flavorful broth infused with Indian spices, giving them a unique and aromatic taste. We alse have the original recipe for Artichauts à la barigoule, so you can check it out.

• 4 large artichokes 4 large artichokes
• 2 potatoes, boiled and mashed 2 potatoes, boiled and mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 4g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems.
2. 2.
   Cut off the top third of each artichoke and remove the choke using a spoon.
3. 3.
   In a pan, heat the vegetable oil and sauté the onions until translucent.
4. 4.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
5. 5.
   Add the cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix well.
6. 6.
   Add the mashed potatoes to the pan and mix until all the spices are well incorporated.
7. 7.
   Stuff the artichokes with the potato mixture, pressing it firmly into the cavities.
8. 8.
   Place the stuffed artichokes in a large pot and add enough water to cover them halfway.
9. 9.
   Bring the water to a boil, then reduce the heat to low and simmer for about 30-40 minutes, or until the artichokes are tender.
10. 10.
    Serve the Indian-style Stuffed Artichokes garnished with fresh cilantro leaves.

Treat your ingredients with care...

• Artichokes — When selecting artichokes, choose ones that are firm and have tightly closed leaves. To prevent discoloration, rub the cut surfaces with lemon juice.
• Potatoes — Boil the potatoes until they are fork-tender. Be careful not to overcook them, as they should still hold their shape when mashed.

Tips & Tricks

• To enhance the flavors, you can add a pinch of saffron to the stuffing mixture.
• Serve the Stuffed Artichokes with a side of fragrant basmati rice or warm naan bread.
• If you prefer a spicier version, add a finely chopped green chili to the stuffing mixture.
• For a touch of freshness, squeeze some lemon juice over the Stuffed Artichokes before serving.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat them in a microwave or oven.

Serving advice

Serve the Indian-style Stuffed Artichokes as a main course accompanied by a side of basmati rice or naan bread. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Arrange the Stuffed Artichokes on a platter, drizzle with a little extra vegetable oil, and sprinkle with some additional garam masala for an attractive presentation. Serve with a side of basmati rice or naan bread.