Artichoke Beef Sliders

I guess I am the cook in our house, my wife bakes, I cook.  My problem is simple, I can’t cook for two, when I cook I’ll assume friends will show up and need feeding.  Most of the time, that’s not the case but it makes for a well stocked freezer.  I’m not usually one for recipes and last night’s dinner was one of my better creations, had I know how well it was going to turn out, I would have had my camera beside me every step of the way.

It’s not too complicated, but there are a number of steps, read the recipe to the very end and decide if you have time to make this!

You’ll need the following:

• 1 lb Ground Beef
• 1 Onion
• 3 cloves of garlic
• 1 container of mushrooms (if needed, use a tin)
• 6-8 Sun Dried Tomatoes
• 1/2 cup breadcrumbs
• Fresh Parsley
• Lemon Juice – from a lemon, not a bottle!
• 1 Egg
• Frozen Artichokes
• Ketchup to taste (optional)

Start off by browning your onion, do this on a low light for a good 20 minutes so the onion caramelizes.  Don’t rush it, caramelized onions are are

Pre-heat the oven to 350 f (180 c) put your frozen artichoke bottoms on a baking tray and let them defrost and part cook in the oven.  These will probably be ready around the same time as your onions, but keep an eye on them, you don’t want them to over cook.

While your onion is on the stove-top, put the Mushrooms, Sun Dried Tomatoes, Breadcrumbs, Garlic and at least a cup of fresh parsley into a food processor.  Coarsely chop these ingredients, this won’t talk long at all.  Add a splash (a teaspoon, if you need to measure) of lemon juice to the mixture.

In a bowl, combine the chopped ingredients with your ground beef, add an egg.  Mix well.  Use your hands… feel the meat!  Once the onions are brown and have cooled a little add them too the mixture and combine well.

Now comes the fun, if your kids are old enough to enjoy the kitchen, they can help you with this too.  With a soup spoon, fill the artichoke bottoms with your meat mixture.  Be generous.  Place each artichoke slider in a skillet with a little oil, brown the bottom (artichoke side down) then flip and brown the top (meat side) for 3 minutes.  Take each slider out and place on a baking tray.  Glaze with ketchup (optional) and bake at 350 f (180 c) until the meat is cooked.

If you have more meat mixture than you have artichoke bottoms, this mixture makes a great Beef Patty or a Hamburger with a twist.

I served this with a Basmati Rice, Oatmeal and Lentil side dish, but that’s not a recipie worth sharing.  Try serving with a with a salad, coleslaw or a rice dish.

Enjoy!