Stuffed artichoke bottoms
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bag artichoke hearts;defrosted | |
| 1 | pounds | Minced meat |
| 2 | tablespoons | Bread crumbs |
| Salt & pepper | ||
| ½ | teaspoon | Cinnamon |
| Parsley; chopped | ||
| 1 | Onion; grated | |
| 1 | Egg | |
| 1 | More egg | |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Saffron |
| ½ | teaspoon | Salt |
| 1 | Lemon ; juice of | |
Directions
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.