Yield: 1 servings
|1||Bag artichoke hearts;defrosted|
|1 pounds||Minced meat|
|2 tablespoons||Bread crumbs|
|Salt & pepper|
|1||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.