Name: La Tamu’s Cold Stuffed Vegetable Appetizer
Yield: Serves 6
Cuisine: Moroccan
Ingredients: olive oil; salt and freshly ground black pepper; 6–8 tablespoons chopped onion; 6–8 tablespoons chopped cooked beetroot (beets); 2–3 hard-boiled eggs, shelled and chopped; 6 tablespoons chopped flat-leafed (Italian) parsley; 3 tablespoons chopped fresh green coriander; lemon juice; 150 ml/¼ pint (⅔ cup) mayonnaise, flavoured with sweet and hot red peppers; 6 artichoke hearts; 3 large ripe tomatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

3 large ripe tomatoes
6 artichoke hearts
olive oil
salt and freshly ground black pepper

Africa
Morocco
Starter
Gluten-free
Mediterranean
Vegetarian

Method

Cut tomatoes in half, squeeze out seeds and excess moisture, and scoop out pulp with a spoon. Chop tomato pulp and place in a bowl. Add chopped onion, beetroot (beets) and eggs to tomato pulp with parsley and coriander. Add 6 tablespoons olive oil, and lemon juice, salt and black pepper to taste.
Brush artichoke hearts and insides of tomatoes with olive oil, an

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