Stuffed Artichokes

https://www.youtube.com/watch?v=806nmSE9vpE

This is another classic Greek recipe I love to make at home. Like many Greek recipes, this one started in the garden. Artichokes grow bountifully in many areas in our country and they inspired this recipe. Their size and shape of globe artichokes lend nicely to being stuffed with a classically flavored Greek beef filling, which is how this recipe for Stuffed Artichokes came to be.

People always tell me how intimidated they get by working with artichokes. In this episode for Artichokes with Lemon Dill Sauce I demonstrate how to prepare an artichoke from scratch. However, if you're uninterested in trying this, or don't have the time, you can use frozen artichokes from the store.

Prepare the beef filling and artichokes first, then work on the béchamel while the artichokes are in the oven. The béchamel topping is drizzled on at the very end of the dish. It gives it all a lot of extra flavor and texture, but it only needs to stay in the oven until the dish is heated through.

I serve these as a main course or a bold appetizer when I'm entertaining. Everyone appreciates the uniqueness of the dish and how it gives us all a new way to enjoy artichokes. I hope you like it as much as we do. If you have any questions please leave a comment and let me know!

Greek Stuffed Artichokes with Ground Beef & Béchamel 

Αγκινάρες γεμιστές με κιμά και μπεσαμέλ 

Ingredients 

Artichokes 

• 6 large globe artichokes 

• 2 lemons (for water + juice) 

• 2–3 tbsp olive oil for cooking 

  
  

Filling 

• ½–¾ lb ground beef  

• 1 medium onion, finely chopped 

• 2 cloves garlic, minced 

• 1–2 tbsp olive oil 

• ½ cup crushed tomatoes 

• 1 Tbsp tomato paste 

• 1 cinnamon stick 

• 2 tbsp fresh parsley, chopped 

• Salt & freshly ground pepper 

  
  

Béchamel Sauce 

• 2 tbsp unsalted butter 

• 2 tbsp all-purpose flour 

• 1 cup milk, warmed 

• 1 egg  

• Pinch of nutmeg 

• Salt & pepper to taste 

• ¼ cup grated graviera 

Instructions 

1. Prepare the Artichokes 

1. Fill a bowl with water and juice of 1 lemon. 

2. Trim stems, remove tough outer leaves, and cut off top third. 

3. Scoop out the fuzzy choke. 

4. Place cleaned artichokes in lemon water to prevent browning. 

   
   

2. Make the Meat Filling 

1. Heat 1–2 tbsp olive oil in a skillet over medium heat. 

2. Sauté onion and garlic until soft. 

3. Add ground beef – season with salt and pepper 

4. Add tomato paste and crushed tomatoes  

5. Put in cinnamon stick , and parsley. 

6. Remove from heat and let cool slightly. 

   
   

3. Stuff the Artichokes 

1. Gently open the leaves and spoon meat mixture into the center and between leaves. 

2. Don’t overpack—meat shrinks slightly when cooking. 

3. Arrange the stuffed artichokes upright in a wide pot. 

4. Drizzle with olive oil and add a splash of water or broth to the bottom (~½ cup). 

5. Cover and simmer 35–45 minutes, until artichokes are tender. 

   
   

5. Make the Béchamel Sauce 

1. Melt butter in a small saucepan over medium heat. 

2. Stir in flour and cook 1–2 minutes until smooth and lightly golden. 

3. Gradually whisk in warm milk, stirring constantly to avoid lumps. 

4. Cook until thickened, about 3-5 minutes 

5. Remove from heat, whisk in egg, a pinch of nutmeg, salt, pepper, and cheese if using. 

   
   

6. Assemble & Bake  

1. Preheat oven to 350°F. 

2. Place the cooked artichokes in a baking dish. 

3. Spoon béchamel over each artichoke. 

4. Bake 15–20 minutes until béchamel is golden and bubbly. 

   
   

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.