Malaysian-style Stuffed Artichokes

Ingredients

In the Malaysian-style Stuffed Artichokes, we incorporate Malaysian spices and ingredients to give the dish a distinct Malaysian flavor profile. The stuffing is enhanced with lemongrass, ginger, and turmeric, which are commonly used in Malaysian cuisine. Additionally, the cooking technique is adapted to braise the artichokes in a fragrant broth, infusing them with the flavors of the stuffing and creating a tender texture. We alse have the original recipe for Carciofi alla Romana, so you can check it out.

• 4 large artichokes 4 large artichokes
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 16g, 4g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

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 use a spoon to remove the choke.
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, chopped onion, sliced ginger, and bruised lemongrass. Sauté until fragrant.
4. 4.
   Add the turmeric powder and chili powder to the pot and stir well to combine.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer.
6. 6.
   Carefully place the prepared artichokes into the pot, ensuring they are submerged in the coconut milk mixture.
7. 7.
   Cover the pot and let the artichokes braise for about 30-40 minutes, or until they are tender when pierced with a fork.
8. 8.
   Once cooked, remove the artichokes from the pot and place them on a serving dish.
9. 9.
   Strain the remaining coconut milk mixture and pour it over the artichokes.
10. 10.
    Garnish with fresh cilantro and serve hot.

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.
• Lemongrass — To release the flavor of lemongrass, bruise the stalk by lightly pounding it with a rolling pin or the back of a knife before adding it to the dish.

Tips & Tricks

• If fresh artichokes are not available, you can use canned artichoke hearts. Rinse them well before using.
• Adjust the spiciness of the dish by increasing or decreasing the amount of chili powder according to your preference.
• Serve the Malaysian-style Stuffed Artichokes with steamed rice or crusty bread to soak up the flavorful coconut milk broth.

Serving advice

Serve the Malaysian-style Stuffed Artichokes as a main course accompanied by steamed rice or crusty bread. The artichokes can be enjoyed by pulling off the leaves and dipping them in the flavorful coconut milk broth. The tender artichoke hearts can be cut into bite-sized pieces and enjoyed with the stuffing.

Presentation advice

Arrange the stuffed artichokes on a platter, with the vibrant coconut milk broth drizzled over them. Garnish with fresh cilantro leaves for a pop of color. Serve the dish with a side of steamed rice or crusty bread to complete the presentation.