• Fish Stuffed Artichokes by Chef Oren Asido | Photo: Noam Preisman, Styling: Einav Riechner
    Fish Stuffed Artichokes by Chef Oren Asido | Photo: Noam Preisman, Styling: Einav Riechner
  • Fish Stuffed Artichokes by Chef Oren Asido | Photo: Noam Preisman, Styling: Einav Riechner
    Fish Stuffed Artichokes by Chef Oren Asido | Photo: Noam Preisman, Styling: Einav Riechner
Recipe

Fish Stuffed Artichokes

A classic dish with a twist: fish stuffed artichokes served with peas in a lemony sauce

Stuffed artichokes is our staple dish for Passover. Every year, my Aunts bring their own dish for the holiday, and most of them contain some kind of stuffed artichoke with any number of toppings. Each preparation is different – though extremely tasty – and each one has its own character. I took the stuffed artichoke concept in a slightly different direction, and filled it with fish rather than the traditional meat.

Ingredients for Fish Stuffed Artichokes

  • 20 artichoke hearts fresh

For the filling:

  • 1.1 lbs (500 grams) drum fish or any other white fish, ground
  • 2 onions chopped
  • 1 cup celery leaves chopped
  • 1 cup cilantro chopped
  • 1 egg
  • 1/4 cup lemon juice
  • 1 teaspoon Salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons oil
  • 1 tablespoon matzo meal

For the sauce:

  • 1/2 cup oil
  • 2 onions chopped
  • 7 celery stalks chopped
  • 2 cups peas ripe
  • 1/2 cup lemon juice
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon sea salt fine
  • 1 teaspoon ground black pepper
  • a pinch Sugar

Instructions

Prepare the filling:

  • 1. In a bowl, mix all the filling ingredients together until uniform.

Prepare the sauce:

  • 2. In a wide, flat pot, heat the oil. Once hot, add the onion and celery and cook for 3-4 minutes, while stirring, to soften. Add peas, water to cover, lemon juice, and seasoning. Mix together well and bring to a boil. Lower the heat.

  • 3. Fill artichoke hearts with a tablespoon and a half of the filling and arrange them in the pot with the sauce. Cover the pot and cook for about 40 minutes until the artichokes soften. Remove the lid and continue cooking for another 10 minutes to reduce the sauce.

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*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.