Savory Artichoke Matzoh Brie

Name: Savory Artichoke Matzoh Brie
Yield: Yield: 4 servings
Ingredients: 3 tablespoons finely chopped fresh dill, plus additional for garnish (also delightful and fresh-tasting with finely chopped mint leaves added to or in place of the dill); 4 whole plain or egg matzohs; 5 large eggs; 5 tablespoons olive oil, or 4 tablespoons olive oil and 1 tablespoon unsalted butter; yogurt cream or yogurt, plain or mixed with some finely chopped scallions; ¾ pound onions, very thinly sliced (3 cups); 1 teaspoon dried oregano; Salt and freshly ground black pepper; ½ teaspoon minced fresh garlic (optional); 1½ cups (about 4½ ounces) lightly precooked fresh or thawed frozen artichoke hearts, sliced (if using frozen artichokes, pat them dry first between layers of paper towels); 1 tablespoon balsamic vinegar or fine-quality red wine vinegar

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

Not just for Passover. Like matzoh balls and potato latkes, matzoh brie now makes regular appearances at the table year-round.

And not just for breakfast. One tony Manhattan restaurant features entrées of fluffy matzoh brie, chockablock with smoked salmon and sautéed sweet onions, fragrant with dill or layered with exotic wild mushrooms.

Like the best soul-satisfying starchy foods, matzoh brie is a chef’s canvas, reflecting the image and nuances you choose: served like Frenc

Ingredients

Starter
Brunch
Vegetarian
Jewish
Passover
Breakfast

Ingredients

Method