stuffed artichoke bottoms

1 servings
Bag artichoke hearts;defrosted
1 pounds Minced meat
2 tablespoons Bread crumbs
  Salt & pepper
½ teaspoon Cinnamon
  Parsley; chopped
Onion; grated
More egg
3 tablespoons Oil
½ teaspoon Saffron
½ teaspoon Salt
Lemon ; juice of

Mix the meat with the bread crumbs, S & P, cinnamon, chopped parsley, grated onion, and 1 egg.

Fill each "bottom" (about the amount for 1 meatball), and press it down with your hand.

Beat the egg, and dip the upper side of each stuffed artichoke in the egg, & then fry in a bit of oil. Arrange the stuffed artichokes side by side in a pan & add the oil,saffron, salt, lemon juice & 1 glass of water. Cover & cook over medium heat for ½ hour.

I don`t always have saffron on hand, so I use a pinch of turmeric instead.

These stuffed artichokes are pretty close in taste to those of my Morrocan mother-in-law`s, they have "passed the taste-test"! Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Oct 05, 1998, converted by MM_Buster v2.0l.

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