Beef-Stuffed Artichoke Hearts with Lemon and Celery — Jewish Food Society

Ingredients

• 20 frozen artichoke hearts, fully thawed
• 1 lb. ground beef, 80/20 blend
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• ½ teaspoon ras el hanout
• 1 teaspoon paprika
• ½ teaspoon cumin
• 4 tablespoons of olive oil
• 1 teaspoon date syrup
• ½ cup all-purpose flour
• Neutral oil, for frying
• 2 small garlic cloves
• 1 small Yukon Gold potato, quartered
• ½ shallot
• 1 small jalapeno, seeded
• ¼ cup cilantro leaves
• ¼ cup parsley leaves
• ¼ cup olive oil
• 1 ½ teaspoons turmeric
• ½ teaspoon black pepper
• 2 sweet yellow onions, halved and sliced
• 1 small celery root with leaves attached (or leaves purchased separately), peeled, cubed and leaves reserved
• ½ teaspoon salt
• Juice of 2 lemons
• 1 ¾ cups water