*  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                    Eggs -- hard boiled, chopped
     1/4  c             Scallions or onions --
                        - finely chopped
                        Salt and pepper -- to taste
                        Lemon juice -- to taste
   7                    Eggs -- hard-boiled, chopped
     1/4  c             Onions -- finely chopped
     1/3  c             Celery -- finely chopped
   3      tb            Parsley -- chopped
  50      ml            Mayonnaise
 500      g             Ground beef
   2                    Eggs
   4      tb            Bread crumbs
                        Salt -- to taste
     1/4  ts            Allspice
     1/4  ts            Black pepper
                        Frying oil
 200      g             Tomato sauce
     1/3  l             Water
   2                    Lemons -- juice of

Mix all ingredients. Refrigerate. Stuff artichokes generously.
Garnish with green or ripe olives, if desired.

Egg Salad:

Mix all ingredients. Refrigerate. Stuff artichokes generously.

Ground Meat:

This Egyptian recipe is easier to prepare than it might seem. And the
taste--it's something.

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

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

Mix remaining egg and bread crumbs with salt and 2 tb water.

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

In wide pot, combine water, tomato sauce, lemon juice, and 1/2 ts
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.

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 to 30 minutes. Remove external leaves. Cut along the
base, remove remains of leaves to create the bottom.

Frozen Bottoms:

Not frozen artichoke hearts. 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.


                   - - - - - - - - - - - - - - - - - -