Dry Pot Artichoke
Minced Meat

A flavorful and nutritious dish featuring tender artichoke hearts and broccoli sautéed in aromatic rapeseed oil with savory minced meat.

Ingredients

• 400 g artichoke hearts
• 200 g broccoli florets
• 150 g minced meat
• 3 tbsp rapeseed oil
• 1 tbsp soy sauce
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1/2 tsp chili, chopped
• to taste salt and pepper

Instructions

1. 1Blanch the vegetables

   

   Place the prepared artichokes and broccoli into a pot of boiling water. Blanch them briefly until they are tender yet still vibrant, then drain and set them aside for later assembly.

   Tip: Keep the blanching time short to ensure the vegetables maintain their bright color and crisp texture.
2. 2Arrange the ingredients

   

   Take the blanched artichoke hearts and broccoli and arrange them neatly on a serving plate. Creating a clean layout ensures the vegetables are evenly coated when the sauce is poured over later.

   Tip: Pat the vegetables dry after blanching so the sauce adheres better to the surfaces.
3. 3Prepare the aromatic sauce

   

   Heat rapeseed oil in a wok until shimmering. Add the minced meat and your chosen seasonings, stir-frying over high heat until the mixture is fragrant and the meat is thoroughly browned.

   Tip: Ensure the oil is hot before adding the meat to achieve a good sear and maximize the flavor development.
4. 4Assemble the final dish

   

   Carefully pour the freshly prepared stir-fried minced meat mixture over the arranged artichokes and broccoli on the serving plate. The heat from the sauce will help warm the vegetables and marry the flavors together.

   Tip: Drizzle the sauce slowly and evenly across the vegetables for the best presentation.

Storage & Reheating

Burn It Off

Frequently Asked Questions