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Stuffed Artichokes


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Stuffed Artichokes


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Stuffed Artichokes


  • Ready Time : 0 min




  • 2 large artichokes
  • 1 lemon, cut in half
  • 1 cup matzo farfel
  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 pound chopped beef, veal, turkey or chicken
  • 1 large egg
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • salt and freshly ground black pepper
  • 1/4 cup olive oil


Preheat the oven to 375 degrees. Trim the stem and leaves of the artichokes and spread the leaves to scoop out the choke. Rub the cut edges with the cut side of the lemon. Soak the matzo farfel in cool water for a few minutes, or until it is soft; drain and set aside. Heat 1/4 cup olive oil in a sauté pan over medium heat. Add the onion and cook for 2 minutes. Add the garlic, parsley and meat and cook for 3-4 minutes, stirring frequently, or until meat is thoroughly cooked. Remove the pan from the heat and stir in the matzo farfel, egg, lemon juice, oregano and salt and pepper to taste. Use this mixture to stuff into the center and within each large leaf. Place the stuffed artichokes into an oiled baking dish. Drizzle with the remaining 1/4 cup olive oil. Place one cup of water inside the baking dish. Cover the dish tightly with aluminum foil. Bake the artichokes for 30 minutes. Remove the cover and bake for another 45-60 minutes or until soft. Eat hot or at room temperature.

About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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