The artichoke as you can see in the picture is a lot smaller then the typical artichoke. This dish can be made by using the larger ones, but the nice thing with the smaller ones is that there is less of the hair or prickly insides in the center. Donâ€™t confuse these with the extremely small kind that come in a package of 10-12 artichokes, which are way too small to stuff.Â Serve as an appetizer or a side dish. If you like this recipe tryÂ Baby Artichokes Stuffed with Israeli Couscous.Â Serves 4.
4 baby artichokes
Â½ of a lemon
2 cups of water
Sprinkle of kosher salt
8 oz. of a fresh mozzarella log
2 teaspoons of a Zatar seasoning
Cut stem off of each of the artichokes. Then cut between a Â½ inch and an 1 inch off the top of each of the artichokes. Place in large Dutch oven or large potÂ with salt, lemon juice and water. Cover and simmer for about an hour until leaves are tender and can easily be removed.
In a medium sized baking dish bake fresh mozzarella at 375 degrees for 15 – 20 minutes until thoroughly melted.
Remove cooked artichokes from Dutch oven or potÂ and remove center portion carefully with a spoon. These will not have as many hairs or rough parts as the large artichokes so remove it gently. Fill each artichoke with a generous dollop of melted cheese and sprinkle with a Â½ teaspoon of zatar seasoning.
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