Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Stuffed Artichoke

Stuffed Artichokes


2 14ounce bags of artichoke hearts

Meatball stuffing

2 pounds ground beef
1/2 cup parsley, finely chopped
2 large eggs
1/2 cup potato starch
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Salt and pepper

Tomato Broth

1/3 cup avocado oil
1 large onion, diced
3 stalks celery, finely chopped
8 cloves garlic

1 lemon, washed and quartered
1 cup water
1 14.5 ounce can of chopped tomatoes
1 tablespoon sugar
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Let artichokes thaw on paper towel, then lay artichokes on a baking sheet.
In a large bowl, add the meat, parsley, eggs, potato starch and spices and gently combine ingredients.
Roll meat mixture into 3 inch balls and place inside the artichoke hearts, making sure that the meat filling forms a 1 inch dome over the artichoke.

Over medium heat, warm the oil in a large frying pan, then sauté the onion until it is golden. Add the celery and garlic and sauté for two minutes.
Lightly squeeze the lemon into the sauce and place rinds inside sauce, then add water, chopped tomatoes, sugar and spices and stir well.
Bring to a boil, then cover the pot and lower heat and simmer for 30 minutes.
Pour all the sauce into a deep ovenproof dish, then place the stuffed artichoke hearts into the sauce, making sure not to submerge the meat in the sauce.
Heat oven to 350°F and bake for one hour.

Makes approximately 18-20 artichoke hearts. Suitable for freezing.

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