Saturday, September 1, 2012

Moroccan Spice Stuffed Artichokes

Moroccan Spice Stuffed Artichokes

I love exotic and unique foods and recipes. If they're healthy and easy to boot, it's always a bonus!

Artichokes stuffed with just about anything make my mouth water, and these are no exception.  I used some lean ground turkey, a little brown rice and lots of yummy spices.  The rice is cooked in a light coconut milk, so it just soaks up the rich, deep clove and allspice to give it a really velvety flavor. 

The mango aioli is really easy to make and makes for a great dipping sauce for the artichoke leaves, once you've managed to eat all the stuffing.  If you're looking for different, healthy and's a good one for you!

Moroccan Spice Stuffed Artichokes

Serving = 1/2 artichoke, stuffed with 1/4
of total turkey mixture
Prep Time: 15 minutes / Cook Time: 60 minutes / Servings: 4


  • 2 large artichokes, cut in half and centers cleaned
  • 1 pound lean ground turkey
  • 1 cup brown rice
  • 4 tbsp. olive oil
  • 1 cup fat-free chicken broth
  • 1 cup light coconut milk
  • 2 scallions, chopped
  • 1/2 yellow bell pepper
  • 1 tbsp. ground allspice
  • 1 tsp. ground clove
  • 1 tsp. pumpkin pie spice
  • 1 tsp. cayenne pepper
  • salt and pepper

Moroccan Spice Stuffed
  1. In a medium saucepan, heat 2 tbsp. olive oil on medium heat.  Add the rice, stir and toast for about 2-3 minutes, until rice releases aroma.  Add coconut milk and chicken broth, bring to a boil, cover and reduce to simmer.  Allow rice to cook for 35-40 minutes until soft.  Remove from heat and set aside.
  2. Fill a large pot about 1/4 up with water.  Place a steaming basket in the bottom of the pot and bring the water to a boil. Place the artichokes in the basket, face down, reduce the water to a simmer and allow the artichokes to steam for about 20-30 minutes, until outer leaves are soft.
  3. Cut the yellow bell pepper in half lengthwise and discard the seeds.  Turn a gas burner or gas grill on high heat and set the peppers directly on the flame.  Fire roast the peppers for about 3-4 minutes on each side, until blackened.  Remove from the heat, chop into small pieces and set aside.
  4. In a large skillet, heat remaining 2 tbsp. olive oil. Add ground turkey, scallions and 1/2 of the chopped yellow peppers (the rest will be used in the mango aioli).  Season with salt and pepper, allspice, clove, pumpkin pie spice and cayenne pepper.  Stir until combined and allow the turkey to brown on medium heat, about 7 minutes.
  5. Stir in 1 cup of the coconut rice, adjust seasoning if necessary, stir in about 1/4 cup water and continue to cook on medium heat for about 3-4 minutes until water is absorbed.
  6. To serve:  Place an artichoke face up on a serving dish.  Fill the artichoke with about 1/4 of the turkey mixture.  Serve with mango aioli.
Mango Aioli

Serving Size = 1/4 cup
Prep Time: 10 minutes / Cook Time: 5 minutes / Servings: 4

  • 1 large mango, seeded and peeled
  • 1/4 cup olive oil
  • 2 tbsp. yellow mustard
  • 1 tsp. garlic powder
  • 1 tsp. apple cider vinegar
  • 1/2 roasted yellow bell pepper (left over from recipe above)
  • salt and pepper
  1. In a blender or food processor, combine mango, yellow bell pepper, garlic powder and apple cider vinegar. Turn blender on medium speed until ingredients are combined and smooth.
  2. Leave blender on, open top and drizzle in mustard, then the olive oil.  Season with salt and pepper to taste while continuing to blend for 2-3 minutes until smooth and creamy.  Serve with stuffed artichokes.
Moroccan Spice Stuffed Artichokes with Mango Aioli

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