Moroccan stuffed artichoke bottoms are a favorite in Israel and are often served at Israeli catered events. However, they are incredibly easy to make at home!
I first tasted Israeli stuffed artichoke bottoms at a couple catered events in Israel after moving back.
My mom loves stuffed artichoke bottoms, and so she started making them at home.
While they are not the most popular home cooked dish in Israel, they are made when Israelis aim to impress or for a nice Shabbos dinner, which is when they pull out all the stops.
This dish was brought to Israel by Jewish Moroccans. I'm not sure if this is specific to the Jewish Moroccan community or if it is generally Moroccan.
Many dishes popular in Israel were imported with immigrants, like kubbe, are popular across the Middle East, like shawarma, or were inspired by dishes immigrants ate in the old country, like sabich.
HOW TO STORE MEAT
Once cooled, place in an airtight container and refrigerate. Store for 3 to 4 days.
HOW TO FREEZE MEAT
Freeze leftovers within 3-4 days. Place in an airtight container or resealable freezer bag.
Freeze for up to 6 months. After that, it is still safe to eat but the quality begins to degrade.
Artichoke bottoms vs hearts
The artichoke bottom is the very base of the artichoke and nothing else. The heart is a part of the bottom along with the soft pale leaves attached to it.
Other Recipes You May Like:
- Dairy Free Meatballs
- Moroccan Meatballs with Olives
- Dairy Free Meatloaf
- Dairy free Biscuits and Gravy
- Lebanese Beef and Green Beans
Stuffed Artichoke Bottoms
These stuffed artichoke bottoms are a favorite in Israeli and are often served at Israeli catered events.
Ingredients
Stuffed Artichoke Bottoms
- 1 pound meat
- 2 teaspoons dried cilantro
- 2 teaspoons onion powder
- 1 teaspoon chicken bullion powder
- ¾ teaspoon granulated garlic
- 8 artichoke bottoms
Sauce
- 1 medium to large onion, sliced
- 2 cup of peas (frozen or canned)
- Water
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Put meat, cilantro, onion powder, chicken soup powder, and garlic in a bowl. Mix with your hands until well combined.
- Shape meatballs into artichoke bottoms.
- Place artichoke bottoms in a sauté pan. Add peas and onions.
- Fill with water until stuffed artichokes are submerged.
- Add turmeric, cumin, salt, and black pepper to the water.
- Cover and bring to a boil. Then, lower to a simmer.
- Cook for 45 minutes.
- Serve with Israeli White Rice.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 380mgCarbohydrates: 20gFiber: 9gSugar: 3gProtein: 21g
Do you use fresh artichokes?
I use frozen artichoke bottoms but you can use fresh and I believe canned would work too
Do you add water to just submerge the artichoke bottom or the meat also?
Just the artichoke bottoms
Im totally going make these. Does the water boil out?
What is the desired end result?
All the water gone? A little saucy?
Or do you fish them out?
The water boils mostly out leaving a sauce. How much sauce can be adjusted to personal preference by simmering it down or thinning it out with more water as desired.