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Jewish artichokes
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Total Time:
2 hours 30 minutes
Indulge in the joy of preparing artichokes with this delicious Jewish recipe - a labor of love that will surely delight your taste buds.
Ingredients:
  • 2 x 400 g tins of quality plum tomatoes
  • 1 onion
  • 1 clove of garlic
  • 1 stick of celery
  • ½ a bunch of fresh basil (15g)
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 6 Italian violet artichokes
  • 2 lemons for artichoke prep
  • 200 g plain flour
  • 4 large free-range eggs
  • 400 g lean minced beef
  • 1 pinch of dried red chilli flakes
  • vegetable oil for frying
Instructions:
  • Heat a casserole pan over medium-high heat. Crush the tomatoes by hand and add to the pan along with 2 tins of water. Peel and finely chop the onion, garlic, and celery. Chop half of the basil and parsley, including the stalks. Add to the pan and simmer for 30 minutes. Season to taste. Prepare the artichokes by quartering them and soaking in lemon water. Place flour in one bowl and beat 2 eggs in another. Combine mince with chili flakes, salt, 2 eggs, remaining chopped basil and parsley. Form 8 balls and stuff each with 3 artichoke quarters, shaping back into original form. Coat in flour, dip in egg, and fry until golden. Transfer to the sauce and simmer for 10 minutes before serving.

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