Vegetarian Stuffed Artichoke Bottoms Recipe. Fish and Meat Variations - Levana Cooks

Name: Vegetarian Stuffed Artichoke Bottoms Recipe. Fish and Meat Variations - Levana Cooks
Ingredients: ¼ cup olive oil; 1 large onion, quartered; 4 large cloves garlic; 2 ribs celery, peeled; 1 bunch flat parsley; 6-8 sprigs dill, fronds and stems; Juice and zest of 2 lemons; 3 tablespoons capers; 3 cups fresh bread crumbs, gluten-free OK (or 1 1/4 pounds ground fish or lean meat); Salt and pepper to taste; 14-16 large frozen artichoke bottoms, no need to thaw before using.; 2 cups water; 3 tablespoons olive oil; 2 teaspoons turmeric; 2 good pinches saffron

levanacooks.com

Vegetarian Stuffed Artichoke Bottoms: A great Sephardi favorite.You can stuff artichoke bottoms with virtually anything you like

View full recipe on levanacooks.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at levanacooks.com.

Share this recipe:

Ingredients

¼ cup olive oil
1 large onion, quartered
4 large cloves garlic
2 ribs celery, peeled
1 bunch flat parsley
6-8 sprigs dill, fronds and stems
Juice and zest of 2 lemons
3 tablespoons capers
3 cups fresh bread crumbs, gluten-free OK (or 1 1/4 pounds ground fish or lean meat)
Salt and pepper to taste
14-16 large frozen artichoke bottoms, no need to thaw before using.
2 cups water
3 tablespoons olive oil
2 teaspoons turmeric
2 good pinches saffron