This recipe is a change from "stuffed artichoke with meat and peas", this time it's different, lighter in oil and delicious after being baked in the oven!
INGREDIENTS
Meat stuffing
-
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- 400g of minced beef
- 2 tablespoons of oil
- 1 onion, grated
- Salt
- Pepper
- Paprika
- 1 tablespoon of Baharat
- 1/2 bunch of chopped parsley
- 3 cups (500g) of semolina
- 1 1/2 cups (360 ml) of water
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Preparing artichokes:
- 800g of frozen artichokes
- 5 tablespoons of oil
- 1 onion, grated
- Salt
- Pepper
- Fresh coriander
- 6 fresh tomatoes
- Breadcrumbs (for Passover, matzah flour)
- 3 eggs
PREPARATION :
Prepare the meat stuffing by mixing all the ingredients and refrigerate.
Next, stuff each artichoke with meat and place on a tray
Heat a pan of oil for frying and coat each artichoke first with egg then with breadcrumbs and fry on both sides and place in an ovenproof dish. .
Prepare the sauce:
Sauté the grated onion in two tablespoons of oil, then add the spices and the peeled, chopped tomatoes. Sauté briefly, then add 250g of water to the sauce and stir until smooth and slightly thickened. Pour the sauce into the dish, filling it about three-quarters full of the artichokes, and bake in the oven for 40 minutes, or until golden brown and bubbly (add more water to the sauce if needed). Stir in the chopped cilantro at the end of cooking.
Serve as soon as the dish has cooled!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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