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stuffed artichokes from the Jewish Kitchen
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Stuffed Artichokes

The green of the artichoke changes color to brown when cooked. It may not look very pretty when it comes out of the oven but the savory filling makes up for it!
Course Sides
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 4 large artichokes, leaves snipped remove the choke
  • 3/4 lb. Kosher ground beef
  • 2 large egg beaten with a little water
  • 1 tsp. Kosher salt divided
  • 1/4 tsp. black pepper
  • 3/4+ cup unseasoned bread crumbs if using seasoned bread crumbs adjust the seasonings to your taste
  • 1 cup canola or vegetable oil divided
  • 2 8 oz cans of tomato sauce
  • 1 juice of a fresh lemon
  • 1 tsp. sugar
  • 1 cup water
  • 2 sprigs of parsley, leaves only for garnish (optional)

Instructions

  1. In a bowl mix 1 egg, with a little water. Set aside. Put the bread crumbs in a large bowl. Set aside. In another bowl mix 1 egg, 1/2 tsp. salt, pepper, and beef. Set aside. In another bowl mix the tomato sauce, lemon juice , sugar, 1/2 tsp. salt 2 tbs. oil and 1 cup water. Set aside.
  2. Fill each artichoke with the meat mixture. Set aside. Dip the artichokes into the egg and water mixture, and then into the bread crumbs. Heat a skillet with 2 tbs. of oil. Place the artichoke face down in the oil. Cook about 3 minutes. Remove from heat. Heat a large sauce pan add the rest of the oil, when hot, add the artichokes, face up. Sprinkle with a little salt and cook for about 5 minutes. Increase heat to high and add the tomato sauce mixture. Bring to a boil and then reduce heat to low. Cover pan and cook for 30-40 minutes. Remove and serve hot with crusty bread.
  3. Garnish with herbs. Serve hot.