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Stuff Artichokes on Beet Puree

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“This sounds so good and I expect the result to be just as good. Recipe out of Moroccan Modern Cookbook. The cook time includes the cooking of the beets. The ingredients to the stuffing begin at the garlic clove and end at the pistachios. The beet puree starts at the beets and ends at the salt and black pepper to taste.”
1hr 40mins

Ingredients Nutrition


  1. Stuffing.
  2. Fry the garlic, onion, carrot, and mushrooms in the olive oil for about 10 minutes, until just tender. Add the tarragon, salt and pepper, and pistachios. Mix through and set aside.
  3. Beet pureee.
  4. Preheat over to 400 degrees. Brush the beets with half the olive oil and roast for 45 mintues. Leave the over on. Allow to cook, then peel. Place into food processor with the orange rind, orange juice, remaining oilve oil, salt and pepper and process until smooth.
  5. To prepare the artichokes, peel off the tough outer leaves and cut in half lengthways. Take out the hairy part from the middle. Cook the artichokes in boiling water for 5 minutes then rinse under cold water and dry.
  6. MIx the lemon juice with the surgar, coat the artichokes with this mixture, then top with the mushroom mixture. Place on a baking tray and brush with olive oil. Bake 15 minutes.
  7. To serve, pour beet puree into a circle on 4 plates and top each with 2 artichoke halves.

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