Christiane Dabdoub Nasser

Stuffed Artichokes

Preparation info
    • Difficulty

      Easy

Appears in
Classic Palestinian Cuisine
Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

  • About

An Armenian dish that is best served cold, it requires delicate simmering for 40 minutes on the stove top without disturbing the ingredients. It is easy to prepare and a perfect accompaniment to cold meats.

Ingredients

  • 4 artichokes
  • 4 small potatoes
  • 4 small onions
  • 3

Method

Wash the artichokes and peel off the leaves around the base with a sharp knife. Cut off the upper part and core the centre clean. If the artichokes are big, the bottom will be wide enough to hold quite a large amount of stuffing. Soak them in water laced with lemon juice while you prepare the rest of the vegetables, as this will keep them freshly green.

Peel and wash the rest of the veg