| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Bag artichoke hearts;defrosted |
| 1 |
lb |
Minced meat |
| 2 |
tb |
Bread crumbs |
|
|
Salt & pepper |
| 1/2 |
ts |
Cinnamon |
|
|
Parsley; chopped |
| 1 |
|
Onion; grated |
| 1 |
|
Egg |
| 1 |
|
More egg |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Saffron |
| 1/2 |
ts |
Salt |
| 1 |
|
Lemon ; juice of |
INSTRUCTIONS
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 1/2 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" <[email protected]> on Oct
05, 1998, converted by MM_Buster v2.0l.
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