SOMMER@YaleVM.YCC.Yale.Edu (Hillel Sommer) (06/23/91)
This is in response to Tamar's request for stuffed artichoke recipes: 1. Tuna 1 (6 oz.) can tuna, drained and flaked 2-3 hard boiled eggs, chopped 1/4 cup scallions or onions, finely chopped Salt, Pepper (to taste) Lemon juice (to taste) Mix all ingredients. Refrigerate, stuff artichokes generously. Garnish with green or ripe olives, if desired. 2. Egg salad 7 hard-boiled eggs, chopped 1/4 cup onions, finely chopped 1/3 cup celery, finely chopped 3 tbs parsley, chopped 3 tbs mayonnaise Mix all ingredients, refrigerate, stuff artichokes generously. The following recipe may also be used as a recipe for stuffed potatoes. To use with potatoes, cut into slices 1/2" wide,then slice each slice as if you were making 1/4 inch 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. 3. Ground meat This Egyptian recipe is easier to prepare than it might seem. And the taste - it's something. For 15 artichoke bottoms: 1 lb. Ground Beef (preferably not too lean, please (;-) 2 Eggs 4 tbs Bread Crumbs Salt to taste 1/4 tsp allspice 1/4 tsp black pepper Frying oil 7 oz tomato sauce 1 1/2 cups water Juice from 2 lemons 1. Prepare meat mixture: Combine meat, 1 egg, 2 spoons of the bread crumbs, salt and pepper. Mix well. 2. Stuff artichokes to about 1/4 inch 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 (1/2 inch 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. 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 1. Fresh artichoke: steam for 20-30 minutes. Remove external leaves. cut along the base, remove remains of leaves to create the bottom. 2. 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. 3. Canned bottoms (*not* canned artichoke hearts). Most of them are imported from spain. Rinse before use.