15/09/2026
There’s something especially comforting about a stuffed dish on Yom Tov. Stuffed vegetables are traditional for Sukkos, symbolising the abundance and generosity of the season. These tender artichoke bottoms, filled with savoury minced meat, fresh mint and warm spices, are cooked gently in a lemony broth with peas and dill.
Stuffed Artichoke
Ingredients
1 pack of minced meat
1 pack of frozen artichoke bottoms
1 large leek, diced finely
1 handful of fresh mint, chopped
1 tbsp allspice
1 tsp salt
1 egg, beaten
Chicken stock, as needed
Peas or fava beans
Fresh dill, chopped
Flour, for dipping
Olive oil, for frying
Juice of 1 lemon
Method
In a bowl, mix the minced meat with the diced leek, mint, allspice and salt.
Roll the mixture into balls and stuff each artichoke bottom, pressing the meat down so it fills the artichoke evenly.
Heat a pan with a shallow layer of olive oil over medium heat.
Dip each stuffed artichoke in the beaten egg, then coat both sides in seasoned flour.
Place the artichokes meat-side down in the pan and fry for 3–5 minutes, until golden brown. Turn them over and brown the other side.
Add enough chicken stock to the pan to come about three-quarters of the way up the artichokes. Add the juice of one lemon. Bring to a boil, then reduce the heat and simmer for 30–40 minutes, or until the meat is cooked through and the artichokes are tender.
Just before serving, add the peas and chopped dill. Simmer for a few more minutes, until the peas are cooked through.
