Quinoa Stuffed Potatoes with Artichokes and Basil

 
Quinoa Stuffed Potatoes with Artichokes and Basil

August 6th 2012By joyofkosher

Tthese quinoa stuffed potatoes do take a little time with baking the potato and all. But, they score big points with me because they can be made ahead and even frozen. I also like dishes that are super tasty for me, but easy to adjust to make kid-friendly. In the case of my boys, I left the artichokes and capers out and topped them with cheddar cheese.

 

Moroccan Beef Stuffed Artichokes

 
Moroccan Beef Stuffed Artichhokes

December 13th 2011By Ahuva Staum

Artichoke bottoms stuffed with beef, rice and spices and stewed in a rich tomato sauce until perfectly tender.

 

Fried Artichokes – Carciofi all Giuda

 
Fried Artichokes

January 10th 2012By Tamar Genger MA, RD

This recipe come from Lisa Rubin, she lives in Rome and taught me how to cook this amazing Jewish Roman delicacy. If you are not up to using the whole artichoke you can take a bag of frozen artichokes and put saute them in a pan of about 1 tablespoon hot oil. When they turn brown, sprinkle some bread crumbs and salt and pepper. They are not the same, but still very good and they sit well so you can serve them on Shabbat lunch.

 

Firecracker Quinoa Salad w/ Chickpeas & Artichokes

 
Firecracker Quinoa Salad with Chickpeas and Artichoke Hearts

November 28th 2011By joyofkosher

If you are looking for a great healthy lunch recipe for your holiday weekend, I’ve got a great simple salad that comes together in a matter of minutes. And….its got kick! You know I love my food spicy, so this is defiantly going to be one of my go to recipes when I want to get lunch on the table quickly and don’t feel like heating up the house by turning on the stove. Recipes like this one are why I always keep cooked quinoa on hand. I also always have balsamic vinegar dressing on hand, but you can always used purchased dressing. Since this quinoa recipe calls for you to kick up the dressing even a basic store bought dressing will yield a great salad! If you haven’t tried sriracha, you can find it in the Asian section of your grocery store. It’s not at all expensive and is perfect for heating things up!

 

Baked Spinach Artichoke Yogurt Dip

 
Baked Spinach Artichoke Yogurt Dip

August 21st 2012By joyofkosher

 

Artichoke Medias

 

October 24th 2011By Victoria Dwek

They are delicious and easy. The stuffed bottoms can be frozen either right after being stuffed (for best results), or even after they are fried, and warmed by adding the liquids, covering the pan, and cooking until warm. Traditionally, these are baked and served with a sauce that includes tomato sauce, temerhindi, water, and lemon juice, but I like them with simple lemon juice and olive oil.