Artichoke Bottoms

This is a traditional Bedouin dish. Other Middle Easterners cover the stuffed artichoke bottoms with a cream sauce flavored with nutmeg and sweet sherry. Try them both ways

• 8 artichoke bottoms (canned)
• 3 slices white bread, without crusts
• 2 tablespoons oil
• 1 pound ground beef
• 1/4 cup parsley, chopped
• 1/2 teaspoon each, salt and pepper
• Tabasco to taste
• 1/4 tsp. cinnamon
• 2 eggs
• 8 slices lemon (optional -if using with cream sauce)

METHOD

Preheat oven to 350°F.

Drain artichoke bottoms well. Soak bread in water and then squeeze dry by hand, ripping into bite-sized pieces. Set aside.

In a skillet, heat oil and brown beef lightly. Remove beef from skillet and mix it with bread, parsley, salt, pepper, Tabasco (to taste), cinnamon and eggs. Knead mixture well. Fill artichoke bottoms with mixture.

Place stuffed artichoke bottoms in a baking dish, cover with a slice of lemon, and bake in a preheated 350°F oven for 20 minutes.

Optional Sauce: 2 cups basic white sauce, seasoned with nutmeg, salt, pepper and sweet sherry (to taste).

Serve hot.

Serves: 4 - 6

 

recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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easy preparation of artichokes, step by step    artichoke article

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