Artichoke Fund - Jewish - III Options

Artichoke Fund - Jewish - III Options

ingredients:

10 - Canned artichoke hearts - can use fresh cooked
½ cup cold water shower
½ limes

Water with lemon serves not to oxidize the artichoke


filling:

300 grs. raw meat without fat ox, ground twice

seasoning:

1 large onion, grated
1 large whole egg
3 tablespoons corn oil
3 tablespoons pinholes, or cashew nuts
2 tablespoons chopped parsley
1 pinch of nutmeg
1 pinch of cinnamon powder
1 pinch of pepper sauce

How to Prepare:

Saute onion in oil until wilted, add the salt and pinholes even get a golden brown. Book.
Place the meat in a bowl, add the beaten egg, nutmeg, cinnamon, parsley, pepper and sauté the already cold pan.
Mix all ingredients well, make 10 balls of equal size.
Put a ball of meat on the funds of each artichoke.
Arrange the artichokes in a refractory, throw a half cup of water with lemon.
Place in the oven to bake in moderate oven 180 º C until golden brown.

Do not cover with paper or refractory cover, which will bring together a lot of water, making the cooking.

II - Option:

entry

6 to 8 raw artichokes
1 lemon juice only

Wash the artichokes, place to cook indoor cold water and lemon until they drop petals.
Remove from heat pass to the colander of vegetables.

To Serve:

Place an artichoke on each plate.
And a mini small bowl of sauce for each, or
Put a shell in the bowl which made the sauce.
Pour a ladle of sauce on the plate for each person to pull the petal and wet with the sauce.
To eat scrape the thickest part of the petal with your teeth.

Note:
Put a small plate for each person to put the petals used,

sauce:

1 large onion cortadinha
2 tomatoes, seeded diced (optional)
1 cup finely chopped parsley with stems
½ cup (tea green onions cut into rings
1 cup of vinegar you prefer
½ cup of water
Extra virgin olive oil to taste
1 teaspoon (tsp) salt full
½ chili finger lady seeded without the white ribs chopped (optional)

How to Prepare the sauce:

Cut the onion, rinse under running water, wash and cut the tomatoes, parsley and chives pepper.
Place in a sauce pan, season with salt, vinegar, water and olive oil to taste.
 
Note:

A half cup of tea and lemon water serves not to oxidize the artichoke.
The salsa is with the stem, which is has more concentration of iron and vitamins.

Fund Artichokes With Mornay Sauce:
ingredients:


24 funds artichokes
1 tablespoon butter

Mornay Sauce:

1 liter of white sauce ready
30 grs. gruyere cheese
30 grs. grated cheese parmezão
100 grs. butter

Note:
Absence gruyere, use only the parmezão

White Sauce

2 cups of cow's milk
2 tablespoons all-purpose flour
2 tablespoons butter


How to Prepare:


Pour sauce over the funds of artichokes, place in the oven for browning
Serve on a platter, and around, lettuce leaves.