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.
- 1 pound chopped meat
- ⅓ cup matzah meal
- 2 eggs
- Salt to taste
- Allspice to taste
- 16-18 frozen artichoke bottoms, thawed (2 bags)
- 1 egg, lightly beaten
- 1 cup matzah meal
- Oil for frying
- ¼ cup lemo juice
- 2 tablespoon olive oil
Combine the meat, matzal meal, eggs, and spices. Stuff inside artichoke bottoms. Dip the stuffing side into beaten egg, then matzah meal.
Heat 1 inch of oil in a large sauté pan over medium heat. Fry stuffed artichoke hearts, matzah meal side down, until matzah meal is golden brown. Remove to baking pan.
Preheat oven to 350F. Pour lemon juice and olive oil over hearts (there should be liquid on the bottom of the pan to keep the hearts moist while baking). Cover pan and bake for 20 to 30 minutes. Serve warm.