KHARSHOUB MEHSHI

Kharshouf Mahshi (خرشوف محشي) is a traditional Middle Eastern dish of stuffed artichoke bottoms, typically filled with seasoned minced meat/chicken (hashweh), and simmered in a savory lemon and pea sauce.

Kharshoub Mehshi (Stuffed Artichoke Bottoms with Chicken and Peas)

Serves: 4

Ingredients

For the Stuffed Artichokes

* 400 g frozen artichoke bottoms (about 8 pieces), thawed

* 400 g minced chicken

* 100 g onion, very finely chopped

* 40 g fresh coriander, finely chopped

* 2 garlic cloves, crushed

* 1 tsp salt

* 1 tsp black pepper

* 1 tsp ground turmeric

* Lemon slices, for garnish (optional)

For the Sauce

* 2 tbsp vegetable oil

* 100 g onion

* 300 g peas (fresh or frozen)

* Juice of 1 lemon

* 500 ml boiling water

* 1 tsp salt

* ½ tsp black pepper

* 1 tsp ground turmeric

Method

Thaw the artichoke bottoms and pat them dry with kitchen paper.

In a large bowl, combine the minced chicken, chopped onion, crushed garlic, coriander, salt, black pepper, and turmeric. Mix well until the ingredients are evenly combined.

Divide the chicken mixture equally among the artichoke bottoms, pressing it firmly into the hollow of each one. If desired, top each stuffed artichoke with a thin slice of lemon.

Heat the oil in a wide, deep pan over medium heat. Add the  chopped onion and cook for 5–7 minutes until softened

Stir in the peas, then add the lemon juice, boiling water, salt, black pepper, and turmeric. Bring the sauce to a gentle simmer.

Carefully arrange the stuffed artichoke bottoms in a single layer over the peas, with the filling facing upwards.

Cover and simmer gently for 40–45 minutes, until the chicken is fully cooked and the artichokes are tender. If the sauce reduces too much during cooking, add a splash of hot water.

Sprinkle with extra chopped fresh coriander before serving.

Serve hot with steamed white rice, vermicelli rice, or boiled potatoes. A spoonful of the lemony pea sauce over each stuffed artichoke makes the perfect finishing touch.