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Israeli Stuffed Artichoke Bottoms

Israeli stuffed artichoke bottoms are an Israeli favorite and are often served at Israeli catered events. However, they are incredibly easy to make at home!

Stuffed Artichoke Bottoms on a Plate with rice and peas

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 at home cooked dish in Israel, they are made when Israeli’s aim to impress or for a nice Shabbos dinner which is when they pull out all the stops.

I will note though, that this dish may not be native to Israel.

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.

Either way, this dish is delicious and never fails to impress!

Yield: 8 stuffed artichoke bottoms

Israeli Stuffed Artichoke Bottoms

Stuffed Artichoke Bottoms on a Plate with rice and peas

These stuffed artichoke bottoms are an Israeli favorite and are often served at Israeli catered events.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

Stuffed Artichoke Bottoms

  • 1 pound meat
  • 2 teaspoons dried cilantro
  • 2 teaspoons onion powder
  • 1 teaspoon chicken bullion powder
  • 3/4 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
  • 1/4 teaspoon black pepper

Instructions

  1. Put meat, cilanrtro, onion powder, chicken soup powder, and garlic. Mix with your hands until well combined.
  2. Shape meatballs into artichoke bottoms.
  3. Place artichoke bottoms in a sauté pan. Add peas and onions.
  4. Fill with water until stuffed artichokes are submerged.
  5. Add turmeric, cumin, salt, and black pepper to the water.
  6. Bring to a boil. Then lower to a simmer.
  7. Cook for 45-minutes.
  8. Surve with Israeli White Rice.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 221Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 380mgCarbohydrates: 20gFiber: 9gSugar: 3gProtein: 21g

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