Artichoke Bottom Recipes Lebanese Vegetarian Delight

Artichoke bottoms are a beloved ingredient in Lebanese cuisine, prized not only for their tender texture but also for their ability to absorb rich and aromatic flavors. These vegetable cups serve as the perfect vessel for a variety of delicious fillings, making them ideal for a vegetarian meal that’s both wholesome and satisfying.

If you’re looking for an authentic Lebanese vegetarian dish that highlights the earthy, slightly nutty flavor of artichokes, then you’re in the right place.

In this blog post, we’ll explore several delightful Lebanese vegetarian recipes featuring artichoke bottoms. From savory rice-stuffed artichokes to a zesty herb and chickpea filling, these dishes are packed with fresh ingredients and traditional spices that bring the flavors of Lebanon to your kitchen.

Whether you’re hosting a dinner or simply craving a healthy, plant-based meal, these recipes will inspire you to embrace the humble artichoke bottom in all its glory.

Why You’ll Love This Recipe

Lebanese artichoke bottom recipes are a celebration of fresh, vibrant ingredients combined with timeless cooking techniques. These dishes are:

• Nutritious: Packed with fiber, vitamins, and minerals, artichokes provide a healthy base for a vegetarian meal.
• Flavorful: The fillings use classic Lebanese herbs and spices like parsley, mint, sumac, and lemon, which enhance every bite.
• Versatile: You can enjoy them as appetizers, side dishes, or main courses, perfect for any occasion.
• Easy to prepare: While they might look impressive, these recipes are straightforward and perfect for cooks of all skill levels.

Ingredients

• 8-10 artichoke bottoms (fresh or canned, drained)
• 1 cup short-grain rice (washed and drained)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked chickpeas
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• Juice of 2 lemons
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 cups vegetable broth
• 1/2 cup pine nuts (optional)

Equipment

• Large mixing bowl
• Medium saucepan
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Large baking dish or deep skillet with lid
• Wooden spoon or spatula
• Colander (if using fresh artichokes)

Instructions

1. Prepare the artichoke bottoms: If using fresh artichokes, trim and remove the tough outer leaves to reveal the tender bottoms. Boil them in salted water for 20-30 minutes until soft, then drain and set aside. If using canned, simply drain and rinse.
2. Sauté the aromatics: In a medium saucepan, heat half the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the rice and spices: Add the washed rice to the pan and stir for 2-3 minutes to coat the grains with oil and aromatics. Mix in the allspice, cinnamon, salt, and pepper.
4. Add the broth and cook: Pour in the vegetable broth and lemon juice. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is partially cooked but still has a bite.
5. Mix in herbs and chickpeas: Remove the pan from heat and gently fold in the chopped parsley, mint, dill, and chickpeas. Adjust seasoning if needed.
6. Stuff the artichoke bottoms: Using a spoon, fill each artichoke bottom with the rice and herb mixture, pressing gently to pack without breaking.
7. Arrange in a baking dish: Place the stuffed artichoke bottoms snugly in a baking dish. Drizzle remaining olive oil over the top and sprinkle pine nuts if using.
8. Bake the dish: Cover the baking dish with foil and bake at 350°F (175°C) for 30-35 minutes, until the rice is fully cooked and the flavors have melded beautifully.
9. Serve warm: Let cool slightly before serving. Garnish with extra fresh herbs and lemon wedges for a bright finish.

Tips & Variations

Use fresh herbs generously – they add a vibrant flavor that defines Lebanese cuisine.

• For a nutty crunch, toast the pine nuts lightly before sprinkling on top.
• Try adding finely chopped tomatoes or bell peppers to the rice stuffing for extra color and sweetness.
• Replace the rice with bulgur wheat or quinoa for a different texture and nutritional profile.
• For a vegan twist on a classic, swap out any dairy with tahini sauce drizzled on top before serving.
• To save time, prepare the stuffing mixture ahead and refrigerate before stuffing and baking.

Nutrition Facts

Serving Suggestions

Lebanese artichoke bottoms pair wonderfully with a chilled yogurt or cucumber salad to balance the warm spices. Serve alongside fresh pita bread and a drizzle of olive oil for a complete, satisfying meal.

For a refreshing beverage, try a Green Goodness Juice Recipe to complement the earthy flavors of the artichokes.

To add a sweet finish to your Lebanese-inspired dinner, explore this delightful Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a comforting dessert.

Conclusion

Lebanese artichoke bottom recipes are a fantastic way to bring traditional Middle Eastern flavors into your vegetarian cooking. They highlight the natural sweetness and tenderness of the artichoke while incorporating fresh herbs and warming spices that create a balanced and flavorful dish.

This recipe is not only delicious but also versatile and nutritious, making it perfect for family dinners or special occasions.

Whether you’re new to Lebanese cuisine or a seasoned fan, mastering these artichoke bottom recipes will expand your culinary repertoire and impress your guests with authentic and wholesome flavors. For more vegetarian inspiration, check out our Half Runner Beans Recipe that’s equally vibrant and easy to prepare.

Dive into the rich heritage of Lebanese cooking one bite at a time!

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