Stuffed Artichokes

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

The winning recipe in the 1964 ‘National Queen of the Kitchen’ contest, held in Israel. It was submitted by Mrs Abla Mazawie, a well-known restaurant owner in Nazareth. It is also an old Arab dish.


  • kg (3 lb) artichokes
  • ½ lemon
  • 375


Peel the artichokes to the hearts. Pierce and remove the chokes. Soak the artichokes in cold water acidulated with the juice of ½ a lemon.

Melt the margarine in a frying pan and fry the artichokes on all sides. Remove to a baking tray.

Mince the meat and onions together. Fry in the margarine in which the artichokes were fried. Add the pine nuts, salt, pe