Dish Input -Bottom Artichoke - Jewish

Dish Input -Bottom Artichoke - Jewish

ingredients:

10 - funds canned artichoke -
You can use fresh cooked with:
½ cup of cold water with half a lemon tea.

Water with lemon serves not to oxidize the artichoke

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 (snoubar), or cashews
2 tbsp (tablespoons) chopped parsley
1 teaspoon hot pepper sauce
1 pinch of nutmeg, and pepper to taste
1 pinch of cinnamon powder
1 pinch of white pepper (optional)

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, dumps 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

* Curiosity *:

To your knowledge.

Snoubar or pinholes is a seed of a species of pine native to the Mediterranean region known as pignoli.