Enough with the simple recipes — let's move on to something more exciting. How about artichokes? A slow, fragrant dish with a touch of Israeli flavor. We’ll stuff them with meat and bake them in the oven. If you’re vegetarian, you know what to do: swap the meat for mushrooms and cheese, and shorten the baking time a little. Either way, it will turn out delicious.
- 4 artichokes
- 250 g ground meat
- 1 egg
- 1 lemon
- Black pepper, cumin, paprika
- Salt
- Small onion (optional — sesame seeds for topping)
Clean the artichokes, boil them in salted water for 10 minutes. Cut them in half, sprinkle with lemon juice to prevent browning, and remove the fuzzy centers. In a bowl, mix the ground meat with finely chopped onion, egg, salt, and spices. Form small balls from the mixture and place one into each artichoke half, pressing down gently. You can sprinkle them with sesame seeds if you like.
Arrange the stuffed artichokes in a baking dish, pour a little water into the bottom, and bake for about 40 minutes at 170°C (340°F). Serve warm, ideally with a yogurt sauce or a fresh vegetable salad.
Clean the artichokes, boil them in salted water for 10 minutes. Cut them in half, sprinkle with lemon juice to prevent browning, and remove the fuzzy centers. In a bowl, mix the ground meat with finely chopped onion, egg, salt, and spices. Form small balls from the mixture and place one into each artichoke half, pressing down gently. You can sprinkle them with sesame seeds if you like.
Arrange the stuffed artichokes in a baking dish, pour a little water into the bottom, and bake for about 40 minutes at 170°C (340°F). Serve warm, ideally with a yogurt sauce or a fresh vegetable salad.
