Chicken Stuffed Artichokes with Zucchini Sauce

Here’s a seasonal favorite that will impress! This dish looks like you spent hours in the kitchen prepping, but it takes less than an hour. The chicken is soft and juicy, and every bite is packed with flavor!

Chicken Stuffed Artichokes with Zucchini Sauce

• 20 frozen small to medium artichoke bottoms
• 1 pound ground chicken
• 1 large white onion
• 1/2 large boiled potato
• 1 large zucchini
• 1 extra large egg, beaten
• Parsley and cilantro to taste
• 1/2 teaspoon salt
• 1 teaspoon turmeric
• 1 teaspoon ras el hanout (spice blend)
• 2 teaspoons garlic powder
• 1/2 teaspoon white pepper
• Olive oil
• Boiling water

1. Defrost the artichoke bottoms.
2. Peel and shred the zucchini.
3. Put half a white onion and a similar amount of parsley and cilantro in a food processor and pulse till close to minced. Remove, set aside, and drain the excess fluid.
4. Pulse the potato in the food processor.
5. Slice the remaining white onion.
6. Use a pan that will fit all or half the zucchini bottoms. If you’re using a pan that fits half, divide the shredded zucchini, second half of onion, and herbs into two.
7. Add the minimum amount of olive oil necessary.
8. Sautee the sliced onion, zucchini, herbs, and 1/4 teaspoon of salt, 1/2 teaspoon turmeric, 1/2 teaspoon ras el hanout, 1 teaspoon garlic powder, 1/2 teaspoon white pepper.
9. Stir, cover, and let cook on very low heat. Stir occasionally.
10. Layout the artichoke bottoms, so they’re ready to fill.
11. Put the rest of the ingredients in a bowl.
12. Knead the mixture with your hands till all the ingredients are well-incorporated.
13. Fill each artichoke bottom. Add filling that would be the equivalent of about one and a half times the height of the artichoke bottom. You don’t want to over fill them, because the artichoke bottom may not be able hold the weight of the meat.
14. Place the stuffed artichokes on top of the zucchini-onion mixture.
15. Add boiling water that covers the top of the artichoke bottoms but doesn’t go too much higher.
16. Simmer for 45 minutes. Spoon some of the liquid on top of each stuffed artichoke about every 10 minutes.

Tips and Substitutes

• Feel free to spice to taste.
• If you can get it, use garlic powder, not granulated garlic.
• If you don’t have ras el hanout, use cumin.
• You can make these with other ground meats.
• You don’t have to use exactly 20 artichoke bottoms. If you have leftover ground chicken mixture, make chicken balls.
• Some people use breadcrumbs or matza meal instead of the potato.
• I use frozen artichoke bottoms, because it’s easier. You can use fresh artichokes.
• It’s tasty, gluten free, and kosher for Passover.

When Lisa-Michelle’s not passionately working to accomplish her goals and help others achieve success, she enjoys cooking, baking, hiking, traveling, reading, and spending time with friends and family.