Stuffed Artichokes

* Exported from MasterCook *

Stuffed Artichokes

Recipe By : Hillel Sommer SOMMER@YaleVM.YCC.Yale.Edu
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
tuna -- €drained and flaked
3 hard boiled eggs -- chopped
1/4 cup scallions or onions -- finely chopped
salt and pepper to taste
lemon juice to taste
7 hard-boiled eggs -- chopped
1/4 cup onions -- finely chopped
1/3 cup celery -- finely chopped
3 Tbls parsley -- chopped
50 ml mayonnaise
500 g ground beef (preferably not too lean, plea
2 eggs
4 Tbls bread crumbs
salt to taste
1/4 tsp allspice
1/4 tsp black pepper
frying oil
200 g tomato sauce
1/3 l water
2 lemons (juice from)

1. Mix all ingredients.

2. Refrigerate.

3. Stuff artichokes generously.

4. Garnish with green or ripe olives, if desired. .SH "2. Egg salad"

1. Mix all ingredients.

2. Refrigerate.

3. Stuff artichokes generously. .SH "3. Ground meat" This Egyptian recipe
is easier to prepare than it might seem. And the taste - it's something.

1. Prepare meat mixture: Combine meat, 1 egg, 2 spoons of the bread
crumbs, salt and pepper. Mix well.

2. Stuff artichokes to about 1/2 cm above the artichoke's bottom.

3. Mix remaining egg and bread crumbs with salt and 2 tablespoons of
water.

4. Dip every stuffed artichoke in egg mixture, and fry in oil (1 cm high)
until golden on both sides.

5. In wide pot, combine water, tomato sauce, lemon juice and 1/2 tsp.
salt. Mix well. Put artichokes in one layer, stuffing up. Bring to boil.
Reduce to low heat, cover, and cook for 30 minutes until smell is
irresistible and sauce thickens.

Author's Notes:
Three ways to stuff artichokes:

This recipe may also be used as a recipe for stuffed potatoes. To use
with potatoes, cut into slices wide, then slice each slice as if you were
making slices. However, keep the very end together (creating a pocket in
each slice). Follow same recipe. Combining both potatoes and artichokes is
no more work, and creates variety. All above recipes assume artichoke
"bottoms". Those are the dish-shaped, best parts, of the artichoke. There
are 3 acceptable ways to get those bottoms, listed in order of preference:
Fresh artichoke: steam for 20-30 minutes. Remove external leaves. Cut
along the base, remove remains of leaves to create the bottom. Frozen
bottoms (*not* frozen artichoke hearts) - are mainly available in stores
selling middle-eastern (syrian) food in the U.S., more readily available
in Europe. Canned bottoms (*not* canned artichoke hearts). Most of them
are imported from spain. Rinse before use.

Difficulty : easy/moderate.
Precision : approximate measurements.







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