Stuffed Artichokes with Minced Beef and Easy Béchamel

A beloved Greek dish, these stuffed artichokes blend the delicate, earthy flavor of artichokes with a rich filling of seasoned minced beef. A velvety béchamel sauce completes the dish, lending a creamy contrast to the savory stuffing. Artichokes have been a staple in Mediterranean kitchens for centuries, celebrated for their nutritional benefits and robust texture. This dish is particularly popular in Greece during spring, when artichokes are at their peak. Served as a main course or as part of a festive spread, it embodies the harmony of fresh produce and traditional Greek flavors. Its comforting nature makes it a cherished family meal, often enjoyed with a glass of crisp white wine.

Time to complete

Prep

30min

Cook

40min

Wait

0 minutes

Total

1h 10min

Ingredients (Makes 8 portions)
  • 16 medium artichokes, cleaned
  • 500 g (1.1 lb) minced beef (shoulder cut)
  • 1 large onion, finely diced
  • ½ bunch parsley, finely chopped
  • 1 tbsp tomato paste
  • 100 ml (3.4 fl oz) dry white wine
  • 60 ml (2 fl oz) olive oil, plus extra for the baking dish
  • Salt, freshly ground pepper
  • 500 ml (17 fl oz) fresh milk
  • 60 g (2.1 oz) all-purpose flour
  • 2 eggs
  • 150 g (5.3 oz) Kasseri cheese, grated
  • 1 tbsp butter
  • ½ tsp nutmeg, freshly ground
  • Salt, freshly ground pepper
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 11.5
  • Protein: 9.8
  • Carbohydrates: 12.4
  • Fiber: 3.2
Directions

Preparing the Artichokes

  • 1. Grease a baking dish just large enough to fit the artichokes snugly. Bring a pot of salted water to a boil and cook the artichokes for approximately 20 minutes until slightly tender. Drain and arrange them in the baking dish. Season with salt and pepper.

Cooking the Filling

  • 2. Heat the olive oil in a medium saucepan over high heat. Sauté the minced beef and onion for 4-5 minutes, stirring until browned. Pour in the wine, allowing 2-3 minutes for the alcohol to evaporate. Add tomato paste, parsley, seasoning, and 100 ml of water. Reduce heat and simmer for 10 minutes until most of the liquid has evaporated.

Making the Béchamel

  • 3. Blend eggs, flour, and 300 ml of milk until smooth. Transfer to a small saucepan, add the remaining milk, seasoning, and nutmeg, and cook over medium heat for 3-4 minutes, whisking constantly until slightly thickened. Remove from heat, stir in butter and grated cheese.

Assembling and Baking

  • 4. Preheat the oven to 180°C (350°F). Fill each artichoke with the beef mixture, top with béchamel, and bake for 20 minutes until golden brown.
Cookix's Secrets

Artichoke Preparation

  • Soak artichokes in lemon water to prevent browning.

Bold Flavor Enhancement

  • Add smoked paprika and oregano to the beef filling for extra depth.

Béchamel Technique

  • Whisk continuously for a smooth, lump-free texture.

Healthier Twist

  • Use lean turkey mince instead of beef for a lighter dish.