Jewish Artichokes Recipe

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This Jewish Artichokes recipe is a golden and flavorful dish, which calls for fresh artichokes and lean minced beef. It’s a restaurant-quality dish, ready in about 75 minutes.

Jewish Artichokes Recipe Ingredients

A unique blend of fresh and savory.

2 x 400g tins of quality plum tomatoes
1 onion
1 clove of garlic
1 stick of celery
½ a bunch of fresh basil (15g)
½ a bunch of fresh flat-leaf parsley (15g)
6 Italian violet artichokes
2 lemons, for artichoke prep
200g plain flour
4 large free-range eggs
400g lean minced beef
1 pinch of dried red chilli flakes
vegetable oil, for frying

How To Make Jewish Artichokes

From sauce to stuffed artichokes.

Start the Tomato Sauce: Put a casserole pan on medium-high heat. Crush the plum tomatoes into the pan with your hands, then add 2 tins’ worth of water. Peel and finely chop the onion, garlic, and celery. Finely chop half the basil and parsley (stalks and all) and stir everything into the pan. Simmer for 30 minutes to thicken, then season to taste.
Prepare the Artichokes: While the sauce simmers, prepare the artichokes. Trim the tough outer leaves and thorny tops, and scoop out the fuzzy center (the “choke”). As you work, quarter each one lengthwise and immediately place the pieces into a bowl of water with the juice of 2 lemons to prevent them from browning.
Create the Beef Filling: In a separate bowl, combine the lean minced beef, chilli flakes, a good pinch of sea salt, and 2 of the eggs. Finely chop the remaining basil and parsley and add it to the bowl. Mix everything together well with your hands and divide the mixture into eight equal portions.
Stuff and Form the Artichokes: Take one portion of the beef mixture. Press and wrap 3 of the prepared artichoke quarters around it, packing and squeezing it firmly to re-form the approximate shape of an artichoke.
Coat for Frying: Place the flour in a shallow bowl and beat the remaining 2 eggs in another. Roll a stuffed artichoke in the flour, shake off the excess, then dunk it completely in the beaten egg, letting any excess drip off. Place it on a tray and repeat with the remaining 7 portions.
Fry Until Golden: Pour about 5cm of vegetable oil into a large, deep-sided pan over high heat. Using a thermometer, bring the oil to 160°C (320°F). Carefully lower all 8 stuffed artichokes into the hot oil. Fry for 10 minutes, or until deep golden brown all over.
Simmer in Sauce: Using a slotted spoon, carefully lift the golden artichokes from the oil and place them directly into the simmering tomato sauce. Reduce the heat to medium-low and simmer for 10 minutes, turning them halfway through, to allow them to absorb the sauce. Serve immediately.

Recipe Tips

Perfecting your fried artichokes.

How to properly prepare artichokes? The key is to remove the tough parts. Snap off the dark outer leaves until you reach the paler, tender ones. Slice off the top thorny third of the artichoke, trim the stem, and use a spoon to scoop out the inedible fuzzy “choke” from the center.
What’s the best oil for frying? A neutral oil with a high smoke point is essential. Vegetable, canola, or sunflower oil are all great choices for this recipe as they won’t burn or add unwanted flavor.
Can I make this without the beef? Yes, for a vegetarian version, you can skip the beef filling. Simply press the three artichoke quarters together, then proceed with the flour and egg coating before frying. They will be just as delicious served in the rich tomato sauce.
How do I know the oil is the right temperature? A kitchen thermometer is the most accurate tool. If you don’t have one, you can test it by dropping a small amount of the egg batter into the oil; it should sizzle immediately and turn golden in about 30-60 seconds.

What To Serve With Jewish Artichokes

Complete your delicious meal.

These savory artichokes are hearty enough to be a main course but also pair wonderfully with other dishes. We suggest:

Crusty Italian bread for soaking up every last bit of the delicious tomato sauce.
A side of creamy polenta or simple boiled potatoes.
A crisp green salad with a simple lemon vinaigrette to cut through the richness.

How To Store Jewish Artichokes

Saving for another day.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The crispy coating will soften once stored in the sauce. Reheat gently in a saucepan on the stovetop until warmed through.

Jewish Artichokes Nutrition Facts

An estimated breakdown per serving.

Calories: 500 kcal
Carbohydrates: 40 g
Protein: 25 g
Fat: 28 g
Sodium: 750 mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is this the same as Carciofi alla Giudia?

No, this is a different preparation. Carciofi alla Giudia is a famous Roman-Jewish dish where whole artichokes are deep-fried until the leaves open up and become crispy like potato chips. This recipe is a unique variation that involves stuffing artichoke pieces with minced beef and simmering them in a tomato sauce.

Can I bake these instead of frying?

Frying is crucial for creating the signature golden, protective crust on the artichokes. Baking would result in a much softer texture and they may fall apart in the sauce. For the best results, it’s recommended to stick to the frying method.

What kind of artichokes should I use?

The recipe specifies Italian violet artichokes, which are known for being tender. If you can’t find them, look for smaller globe artichokes, as larger, older ones can be tough and fibrous.

Try More Recipes:

Course: DinnerCuisine: Italian-InspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

500

kcal

A unique and hearty dish featuring tender artichoke quarters stuffed with seasoned minced beef, fried to a perfect golden brown, and simmered in a rich tomato-basil sauce.

Ingredients

2 (400g) tins plum tomatoes
1 onion, 1 garlic clove, 1 celery stick
Fresh basil and parsley
6 Italian violet artichokes & 2 lemons
200g plain flour
4 large eggs
400g lean minced beef
Pinch of red chilli flakes
Vegetable oil for frying

Directions

Create a tomato sauce by simmering tomatoes, water, chopped onion, garlic, celery, and half the herbs for 30 minutes.
Prep artichokes by cleaning, quartering, and keeping them in lemon water.
Mix minced beef with chilli, salt, 2 eggs, and remaining herbs; divide into 8 portions.
Stuff the artichokes by pressing 3 quarters around a portion of the beef filling.
Coat each stuffed artichoke in flour, then in the remaining 2 beaten eggs.
Fry in 160°C oil for 10 minutes until golden brown.
Transfer fried artichokes to the tomato sauce and simmer for a final 10 minutes before serving.

Notes

Use a neutral oil with a high smoke point (like vegetable or canola) for frying.
To prepare artichokes, remove tough outer leaves and the fuzzy “choke” inside.
Keep prepped artichokes in lemon water to stop them from turning brown.
This dish is best served immediately while the coating has some texture.