Beef-Stuffed Artichoke Hearts with Lemon and Celery

Name: Beef-Stuffed Artichoke Hearts with Lemon and Celery
Total time: 120 min
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

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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