Little Birds with Cardoons

These are not really birds, but meatballs stuffed between two pieces of cardoon, then braised and sauced in the Sephardic manner with an egg and lemon mixture. This Algerian recipe is from Leone Jaffin’s 150 recettes et mille et un souvenirs d’une juive d’Algérie. You could serve this for Passover if you used matzoh to hold the meatballs together instead of bread.