Skip to Content

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 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.

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!

IS KOSHER Meat BETTER?

Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.

Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore produces a better quality meat.

While I’ve only eaten kosher meat and so I cannot compare, I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher meat is of superior quality to cook with.

HOW TO DEFROST Meat

IN THE FRIDGE

Defrosting meat in the fridge is the most highly recommended.

To do this, place the frozen meat in a pan and let it thaw. Oftentimes when meat thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.

Meat typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.

IN COLD WATER

Defrosting meat in water should take two to three hours.  

Submerge your sealed meat in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use hot water because it can start cooking your meat.

Can you cook FROZEN meat?

According to the USDA, you can cook frozen meat.  It will take 50% longer to cook, but it’s an option. 

You should also cook it on a roasting rack or over vegetables so that the heat can circulate around the meat.

IS IT SAFE TO REFREEZE RAW meat?

According to the USDA, “food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture as it thaws, which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90°F.”

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.

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, cilantro, onion powder, chicken soup powder, and garlic in a bowl. 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. Cover and bring to a boil. Then, lower to a simmer.
  7. Cook for 45 minutes.
  8. Serve 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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

jennifer

Thursday 26th of October 2023

Do you use fresh artichokes?

ElissaBeth

Friday 27th of October 2023

I use frozen artichoke bottoms but you can use fresh and I believe canned would work too

Naomi

Tuesday 11th of April 2023

Do you add water to just submerge the artichoke bottom or the meat also?

ElissaBeth

Wednesday 6th of December 2023

Just the artichoke bottoms

April

Friday 1st of April 2022

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?

ElissaBeth

Sunday 3rd of April 2022

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.

Skip to Recipe