Stuffed artichokes

 
                             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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