I have been wanting to make this recipe for a long time. I distinctly remember my mother stuffing artichokes with breadcrumbs, parsley, and parmasean cheese as a child. However, she stuffed it between the leaves and left it whole. As amazing as that was I really think cutting them in half first really is the better way to go. You can trim the pointy leaves as you don’t need that area for stuffing – I can’t be the only who has been left bloodied by an artichoke right? You can also trim the hair off the artichoke heart (or artichoke “butt” according to my Chilean friend) before you stuff it so you aren’t de-fuzzing the artichoke mid-meal which is annoying and messy.
I only made two artichokes here so you may want to double or triple the recipe.
First, prepare the artichoke. Cut it down the middle in whatever configuration will give you a flatter side. Ideally the artichokes should be all green and not brown and held tighter together but mine weren’t but they were still good.
Then use a spoon and remove the hair around the heart. They oxidixe really quick so you can rub them with lemon juice to stop this but I didn’t bother. I actually ended up pulling out more of the purple leaves but didn’t take a picture of that.
Next, trim off all the pointy edges and outer leaves. I also trimmed off the bottom
Then I made the filling. I started with 1/3 of a pound of ground beef
Then half of a scrambled egg (save the other half for later)
Then the spices – 1/2 tsp of ground allspice and 1/2 tsp of salt. I had to grind my allspice since I did not have any already ground. Mix together
Stuff the artichokes with the meat. Then dip the stuffed side in the leftover egg and then into matzoh meal.
Then panfry them in some olive oil until browned. Its really pretty!
Next, make the sauce: 1 large tomato – grated, juice of 1 lemon, a 1/3 cup of water, a pinch of sugar and a pinch of salt – mix together
Add the sauce to the pan and the artichokes on top, sprinkle with extra salt
Cover and let steam for 45 min or until the artichoke are fully cooked.
Spoon the sauce over the artichoke