Gyro Stuffed Artichoke Bottoms

Artichoke bottoms have become a big hit in our household. My grandma makes a really delicious meatball stew with them and ever since I tried it, I became addicted to them. They are versatile and can be used in many different ways. I love adding them to soups, stews, salads and stuffing them. I’ve made spanakopita filling which is super yummy, a pizza stuffing and now this gyro meatballs that are truly incredible. The taste will take you back to the Greek islands and you can literally imagine you are sitting at a charming taverna. This recipe was inspired by Rachel from Food Life Love. My friend Dani made her gyro meatballs and loved them so much that we decided to make them again and use the artichoke bottoms as a base. You can find the original recipe here. The lamb adds so much flavor, your taste buds will leave you coming back for more. This recipe pairs really well with my homemade tzatziki. Enjoy!

Note: If the artichoke bottoms are uneven, cut them on the bottom so they lay flat on the pan.

Gyro Stuffed Artichoke Bottoms

Yields 8-10 stuffed artichoke bottoms 

INGREDIENTS  

• 1/4 lbs ground grass-fed lamb
• 1/4 lbs ground grass-fed beef 
• 1 large garlic glove, minced 
• 1/4 red onion, diced 
• 2 tbsp parsley, minced 
• 1/4 tsp red pepper flakes 
• 1 tsp oregano 
• 1 egg
• 2 tbsp almond meal 
• Sea salt & pepper to taste 
• 8-10 artichoke bottoms 

Optional Toppings:

• Feta cheese 
• Chili sauce 

DIRECTIONS

• STEP 1. Preheat oven to 425 degrees.
• STEP 2. Combine the onion, garlic, spices, herbs, egg and almond meal in a large bowl. Mix everything well.
• STEP 3. Line a baking sheet with parchment paper and place the artichoke bottoms on top. 
• STEP 4. Form the meat mixture into 8-10 meatballs and lay them over the artichoke bottoms. 
• STEP 5. Bake for 10 minutes, and top the meatballs with crumbled feta. Put back into the oven for another minute or two so the feta melts a tiny bit and enjoy! If you prefer the meatballs well done, cook for an extra 2 minutes.

Tools/Products Used For This Recipe: