Artichoke Halves Stuffed with Ground Meat Recipe

Artichoke Halves Stuffed with Ground Meat Recipe

  • 6 artichokes
  • 1 pound ground beef
  • 2 eggs
  • 1 teaspoon ground allspice
  • 1 teaspoon kosher salt
  • 1 cup matzoh meal
  • 1 cup vegetable oil
  • Two 8-ounce cans tomato sauce
  • Juice of 2 lemons (about 6 tablespoons)
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  1. Cut the artichokes in half length wise, remove the hairy choke, and trim 1 inch of bracts (leaves) from the top.
  2. To make the filling, combine the beef, 1 egg, allspice, and salt in a medium mixing bowl and mix well. Fill the cavity of each artichoke with the filling.
  3. Put the remaining egg in a shallow dish and beat it; put the matzoh meal in another. Dip each artichoke in egg and then dredge in the matzah meal.
  4. Heat the vegetable oil in a medium skillet over medium heat. Fry the artichokes, filling-side down, for 2 minutes, or until the breading is golden brown. Place the artichokes in a large skillet in a single layer. Do not stack.
  5. To make the sauce, combine the tomato sauce, lemon juice, sugar, salt, and 1 cup water. Mix well.
  6. Drizzle the olive oil into a medium ovenproof saucepan. Place the fried artichokes in the saucepan, filling-side up. Sprinkle the artichokes with salt. Cook over medium heat for 3 minutes, or until the artichokes begin to sweat. Pour the sauce over the artichokes. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes, or until the artichoke hearts are fork-tender.
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