Serves 4
150 min
Jewish Artichokes
Recipe GLPR097fa5096d8093
A classic Jewish dish featuring whole artichokes reconstructed around a savory beef and herb filling, then fried until golden and simmered in a rich tomato sauce. This elegant main course showcases tender artichokes with a flavorful ground beef center and aromatic fresh basil and parsley throughout.
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Ingredients
2 cans (400g each) quality plum tomatoes
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 stalk celery, finely chopped
½ bunch fresh basil (about 15g)
½ bunch fresh flat-leaf parsley (about 15g)
6 Italian violet artichokes, trimmed and halved lengthwise
2 lemons, for artichoke preparation
200g plain flour
4 large free-range eggs
400g lean ground beef
1 pinch dried red chili flakes
vegetable oil, for frying
Sea salt and freshly ground black pepper, to taste
Directions
Place a large casserole pan on medium-high heat. Crush the tinned tomatoes by hand into the pan, then add 2 cans' worth of water and bring to a simmer.
Add the chopped onion, garlic, and celery to the tomato mixture along with half of the basil and half of the parsley (finely chopped, stalks and all). Simmer for 30 minutes, stirring occasionally, until the sauce thickens and reduces. Season with sea salt and freshly ground black pepper to taste.
While the sauce simmers, prepare the artichokes by trimming the stems and removing the tough outer leaves. Cut each artichoke in half lengthwise, then quarter each half to create 4 pieces per artichoke. As you work, drop the pieces into a bowl of cold water squeezed with the juice of both lemons to prevent discoloration.
Place the flour in one shallow bowl and beat the 2 eggs in a separate shallow bowl. Set both aside.
In a mixing bowl, combine the ground beef, dried red chili flakes, and a good pinch of sea salt. Crack in the remaining 2 eggs and mix. Finely chop the remaining basil and parsley leaves and add them to the beef mixture. Using clean hands, scrunch and combine everything together until well mixed, then divide the mixture into 8 equal portions.
Drain the artichoke pieces from the lemon water. Take one beef portion and carefully press 3 artichoke quarters around it, squeezing and packing them back together to reconstruct the artichoke's original shape. Roll the reconstructed artichoke in flour to coat all sides, then dunk it in the beaten egg, allowing excess to drip away. Place on a tray. Repeat with the remaining 7 beef portions and artichoke pieces.
Pour 5cm (about 2 inches) of vegetable oil into a large, deep-sided pan and heat to 160°C (320°F) using a kitchen thermometer. Carefully lower all 8 reconstructed artichokes into the hot oil and fry for 10 minutes, turning occasionally, until they are golden brown on all sides.
Using a slotted spoon, carefully transfer the fried artichokes into the simmering tomato sauce. Reduce the heat to medium-low and simmer for 10 minutes, turning the artichokes halfway through, to allow the flavors to meld. Serve hot.
