Artichauts Farcis (Tunisia)

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ARTICHAUTS FARCIS (STUFFED ARTICHOKES)

 

Artichokes are native to the Mediterranean basin, Which explains their

popularity in the local cuisines. The word itself is derived from the Arabic

word al harshoof. You can serve these stuffed artichokes as a main course

for a light supper, or as a side dish.

 

4 artichokes (about 2 pounds)

2 lemons

½ cup olive oil

1 onion, finely diced

4 to 6 slices plain white bread, crusts removed, cubed

½ cup milk

4 garlic cloves

8 fresh flat-leaf parsley sprigs, minced

12 fresh mint leaves, chopped, or 3 teaspoons dried mint leaves, crushed

2 hard-cooked eggs, mashed

grated zest of 1 lemon

2 teaspoons Tabil

salt to taste

freshly ground black pepper to taste

½ teaspoon Harissa

2 teaspoons sweet paprika

½ cup Vegetable Broth

minced fresh flat-leaf parsley for garnish

 

Remove the tough outer leaves from the artichokes. With kitchen shears or

cissors, cut off the top of the artichokes crosswise to leave a 2-inch base.

With a knife, cut a thin slice from the bottom of the artichokes to allow

them to stand upright in a plate. In a large saucepan filled with boiling

water, place the trimmed artichokes and half a lemon. Cook until the leaves

are tender, 20 to 25 minutes. Drain and let cool. With a knife, remove the

fuzzy chokes. Set the artichokes aside.

Preheat the oven to 375 ºF. In a small skillet over medium-high heat, heat 2

tablespoons of the oil and cook the onion, stirring occasionally, until

tender, 6 to 8 minutes. In a medium bowl, soak the bread in the milk until

it is soggy. In a blender or food processor, finely chop 2 garlic cloves,

the parsley, mint, hard-cooked eggs, lemon zest, tabil, salt, pepper, and

harissa. Mix with the soaked bread and the cooked onions.

Place the artichokes snugly inside an ovenproof baking dish. Fill the center

of each artichoke with equal amounts of the stuffing. Mince the remaining 2

garlic cloves. In a small bowl, mix the juice from the remaining lemons with

the paprika, the remaining 2 tablespoons olive oil, the minced garlic, and

water. Pour this mixture over the artichokes. Cover tightly and bake until

the leaves pull off easily, 30 to 35 minutes. Remove the cover, and place

under the broiler for 3 to 4 minutes.

With a slotted spoon, transfer the artichokes to a serving platter and

garnish with parsley. Serve hot with the sauce on the side.

 

Serves 4.

 

country : Tunisia

course : side dish

 

source : North Africa : The Vegetarian Table / Kitty Morse

 

 

 

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