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I grew up on artichokes; they’re one of my grandmother’s specialties, and it was one of the things that made me realize at a young age that I’m not just a meat-and-potatoes kind of girl. This recipe is a touch more complicated than Ima’s simmered artichokes with lemon and garlic, but it’s perfect for a Yom Tov table.
2 14-ounce (400-gram) bags frozen artichoke hearts
1 pound (450 grams) ground beef
2 shallots, finely chopped
1 teaspoon salt, plus more for sprinkling
1 teaspoon granulated onion
2 teaspoons dried rosemary
1/4 teaspoon pepper
2 packed cups frozen spinach, defrosted and drained, divided
1/2 cup Gefen Panko Crumbs
1 cup Gefen Mayonnaise
2 tablespoons Tuscanini Lemon Juice
2 teaspoons sugar
Bring a medium pot of water to boil. Boil frozen artichokes for 10–13 minutes or until firm but easy to pierce with a fork.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a non-disposable baking sheet with Gefen Parchment Paper and spray well with cooking spray. Lay out artichokes.
In a medium bowl, mix meat, shallots, one teaspoon salt, granulated onion, rosemary, pepper, and one cup spinach.
Lightly season the artichokes with salt and fill with meat filling. Sprinkle the tops with panko crumbs and season the top of each with a pinch of salt. Bake for one hour.
Combine mayonnaise, remaining one cup spinach, lemon juice, 1/2 teaspoon salt, and sugar.
Blend with an immersion blender. Serve stuffed artichokes over dip.
Food and Prop Styling by Shiri Feldman. Food Prep by Chef Suzie Gornish. Photography by Felicia Perretti.
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