The Whole Foods Kosher kitchen

Vegetarian Stuffed Artichoke Bottoms Recipe. Meat and Fish Variations

Posted on 11th of May, 2011 by Lévana

Stuffed-Artichoke-Bottoms

Artichokes: A great Sephardi favorite, we grew up in Morocco, eating them in every shape and form, even for dessert.  Someone in the food industry, bless him, has done all the pesky job of snapping the leaves off the artichokes, and the even peskier job of scraping the fuzz off the artichoke bottoms, leaving us only with exactly what we want (perfect artichoke bottoms or baby artichoke hearts) in order to sail through the preparation of quite a few artichoke-based treats. There’s nothing I don’t do with them: Soups, tajines, Hummus, risottos, side dishes, salads, pickles, pastas, dips!


Frozen artichoke bottoms: How perfect is this?

Lean, nutrient-packed, different, and delicious. Did you know there was an artichoke liqueur called Cynar? Not for the fainthearted: Try it, it might grow on you!

 


You can stuff artichoke bottoms with virtually anything you like: Meat, fish, rice, vegetables, cheese, breadcrumbs (substitute ground meat or fish, or cooked rice, in equal parts, for the breadcrumbs, and proceed just as instructed): The latter is what I am choosing to go with in this recipe,  just so I can let the artichoke be the main star.

Ingredients:

¼ cup olive oil

1 large onion, quartered

4 large cloves garlic

2 ribs celery, peeled

1 bunch flat parsley

6-8 sprigs dill, fronds and stems

Juice and zest of 2 lemons

3 tablespoons capers

3 cups fresh bread crumbs, gluten-free OK

Salt and pepper to taste

14-16 large frozen artichoke bottoms, no need to thaw before using.

Cooking liquid:

2 cups water

3 tablespoons olive oil

2 teaspoons turmeric

2 good pinches saffron

Instructions:

Heat the oil in large skillet. In a food processor, coarsely grind the onion, garlic, celery, parsley and dill, and add to the skillet. Sauté the mixture until translucent. Add all but last ingredients, and mix thoroughly, adding a few drops water if necessary to form a thick paste. Fill the artichokes with the mixture, using it all up. Bring the cooking liquid ingredients to boil, and place the bottoms stuffing side up in the skillet. Reduce the flame to medium, and cook covered 20 minutes. Transfer the artichokes to a platter, and look at the liquid left in the skillet: if it is too thin reduce to thicken, and pour over the artichokes. Serve hot or at room temperature.

 

Filed under: Artichoke Bottoms Recipes, Gluten Free Recipes, Kosher Natural Foods, Kosher Recipes, Kosher Whole Foods Recipes, Moroccan Recipes, Pareve Recipes, Recipes, Sephardi Recipes, Vegetarian Recipes

6 Responses

  1. Elisa, on Said:

    Shavua Tov Levana,

    Sounds like a wonderful recipe. Where do they sell the frozen arthichoke bottoms? I live in the UWS as well.

    Thanks,
    Elisa

    Reply
    • Lévana, on Said:

      Aliza, Barzini almost never runs out of them. Kosher marketplace, seasons. Fairway 75th gets them once in a while, but fairway Harlem almost always has them

  2. John Plough, on Said:

    Recipe looks great. We will try tonight. Come August we will have an abundant supply of frozen artichoke hearts. Located in British Columbia Canada. Check our website for availabilty Will comment on recipe once tried. If you have more recipes for frozen artichoke bottoms point us in the right direction

    Reply
    • Lévana, on Said:

      Hi John, I do loads of fantastic stuff with frozen hearts and bottoms. I think you should get my latest cookbook, where you will find fantastic artichoke-based recipes. If you are looking to develop more artichoke-based dishes, I may well be the girl for you! http://www.levanacooks.com/cookbooks/

  3. sara, on Said:

    If I fill the artichokes bottoms with chopped meat, should I bake them? How would the cooking method be different?
    Thanks

    Reply

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