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.


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.