Name: Stuffed Artichoke Hearts
Ingredients: Oil for deep-frying; 12 artichokes; 1 tablespoon olive oil; ¼–½ teaspoon grated nutmeg; ½–1 teaspoon dried thyme; Salt; 2 slices bread, crusts removed; ½ teaspoon turmeric; Black pepper; 1 bay leaf; 1 egg; 500 g (1 lb) lean beef, minced; 2 lemons

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

If fresh artichokes are out of season, try this recipe with good-quality tinned artichoke hearts. These are not like the fresh ones, but nevertheless acceptable.

Ingredients

12 artichokes
Salt
2 lemons
500 g (

Main course

Method

Remove the stems, leaves and chokes of the artichokes, leaving only the hearts. Dip them in a little salted water acidulated with the juice of 1 lemon, to prevent them from discolouring.

Mix the minced beef, egg, bread soaked in water and squeezed dry, salt and pepper, thyme and grated nutmeg, and knead well.

Fill the artichoke hearts, shaping the mixture into a mound. Deep-fry