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A great alternative to stuffed mushrooms, these artichoke bottoms are lightly fried and then stuffed with spiced ground beef, pine nuts, and prunes. A fresh addition to your Passover holiday table.
1/2 cup Gefen Olive Oil, divided
1/2 cup pine nuts, toasted
1 pound ground meat
1 large onion, chopped
1/4 cup chopped Gefen Prunes
1 teaspoon cinnamon
1 teaspoon paprika
salt to taste
black pepper to taste
juice of 1 lemon
2 tablespoons potato starch, dissolved in 1/4 cup of water
Place artichokes in a pot of water and boil for five minutes. Drain them and keep one cup of water.
Heat half of the oil in a pan and fry the bottoms until golden. Turn the heat off and leave the artichoke bottoms on the pan, pouring off the excess oil.
In another pot, heat the remaining oil and fry the onions until golden.
Add the prunes and cook with the onions for one more minute.
Add the meat, pine nuts, cinnamon, paprika, salt and pepper to taste, and lemon juice. Cook until the meat is browned.
Stuff the artichoke bottoms with the meat and sprinkle the remaining meat around in the pan, then add the reserved water and the dissolved potato starch to the pan, around the stuffed artichokes.
Turn the heat on and bring to a simmer. Lower the heat and cover the pan. Cook for 15 more minutes.
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