Artichoke Fund - Jewish - II Options

Artichoke Fund - Jewish - II Options

ingredients:

10 - funds canned artichoke - you can use fresh artichokes cook with water and lemon juice
½ cup (tea) of cold water
½ limes

filling:

300 grs. ox raw meat without fat, ground twice

seasonings:

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


How to Prepare:

Saute onion in oil until wilted, add the salt and pinholes even get a golden brown. Reserve.

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.
Place a ball of meat on the back of each artichoke.
Arrange the artichokes in a refractory, pours half a 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 add a lot of water, making it difficult to cooking.

Note:

A half cup of tea and lemon water serves not to oxidize the artichoke.

Artichoke Appetizer of Antoinette:

If you want to use fresh artichokes
Cut the stalk, if tender can peel and cook along with the artichokes.
Cooking fresh artichokes with lemon water and not to oxidize.
To find out if this cooked, pull the petal drop is easily cooked.

Make a Vinaigrette Dressing

1 cup (tea) of extra virgin olive oil
½ cup wine vinegar or balsamic vinegar
1 cup (tea) of finely chopped onion
1 cup (tea) of parsley with stems joke
½ cup (tea) of green onions chopped
1 cup (tea) of ripe tomato diced peeled and seeded.
½ cup (tea) of red pepper without seeds sliced ​​and diced (you can if you want to skin the chili). (Optional)
Thread the peppers in a fork take the mouth of the fire, go turning until it is all burned, wash under the tap to remove the burned skin, cut into pieces.

How to Eat the petals:

Remove the artichokes from the water, drain, place in the middle of the flat dish.
Pulling holding with the thinnest part, pass the vinaigrette, turn the thickest part and scrape against the lower teeth.
When the leaves are thinner and white hair begins to appear artichoke.
Remove by pulling slowly not to break the heart of the artichoke.
Can eat the heart of the artichoke vinaigrette seasoning with the sauce.