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Stuffed Artichokes
- Difficulty
Easy
Published 1986
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.
Ingredients
1½ kg 3 lb ½ 375
Method
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, pepper and cinnamon.
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