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Spring in the air: Artichoke stuffed with sea fish patties

Artichoke flowers symbolize spring more than anything, and even if this year we celebrate Seder night in a limited composition, we should not give up a dish of stuffed artichokes.

The artichoke hearts that the grandmothers usually fill with meat, this time Tomer Tal fills with chopped sea fish, whose delicate taste blends great with a sauce full of seasonal greens

Tags

• artichoke

• Fish

• Patties

• Stuffed

• recipe

Walla!

Food

Thursday, 02 April 2020, 10:00

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How do you know spring is coming?

Fresh pea pods, spinach and stuffed artichokes (Photo: Dror Einav)

The artichoke flowers symbolize more than anything the arrival of spring, and even if this year we celebrate Seder night in a limited format, it does not mean that we should give up a dish of stuffed artichokes.

On the contrary, it means that you can invest in dishes that are packed with guests, we would probably give them up in advance.

This is the latest recipe in

Chef Tomer Tal

's seasonal family recipe series

from George and John's Restaurant, and he is dedicating it to the greenest season on the market.

To the sauce he adds whole pods of fresh peas, delicate snow peas and spinach.

The artichoke hearts that the grandmothers used to fill with meat, he actually fills with chopped sea fish, whose delicate taste is integrated throughout the celebration.

For more recipes cooked by us Tomer Tal:

Chicken stew with oranges and small lemons

Jerusalem sage stuffed with rice and herbs

Common and

forgotten: a family veal polka pot with root green

More on Walla!

Fresh artichoke halves stuffed with meat with lemon aioli

To the full article

Sea fish patties in artichoke

Recipe By: Chef Tomer Tal, Walla!

Food

• ★

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• 40 minutes of work

• 80 minutes total

• Medium difficulty

• 5 diners

• Israeli

• Recipes for Passover

• Fish and seafood

• Stuffed and pickled

• vegetables

• Recipes to sit

• kosher

Artichoke saucers stuffed with fish patties (Photo: Dror Einav)

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Ingredients

• • 12 artichoke saucers

  • 600 grams of finely chopped sea fish with a knife (Locus, Mussar, Bar Yam, Mullet, Dennis)

  • 2 cloves of freshly grated garlic

  • 1 bunch finely chopped parsley

  • 1 chopped coriander

  • Lemon zest (from one lemon)

  • Salt

• For frying

  • Flour or matzah flour for coating

  • 3 scrambled eggs

  • Frying oil

• For the sauce

  • 4 tablespoons olive oil

  • 1 fresh coriander (possible with the pods)

  • 1 cup of snow

  • 3 small onions

  • 4 cloves of crushed garlic

  • 1 halved green hot pepper

  • 2 bunches of washed and coarsely chopped spinach

  • 1 white husk

  • 1 lemon squeezed into juice

  • 1 teaspoon turmeric

  • Salt

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Preparation

How to make sea fish patties in artichoke?

• 1 The

  patties: In

  a deep bowl, place all the patty ingredients, using your hands, mix the mass until it is uniform, homogeneous and slightly sticky, divide the mass into patties about the artichoke diameter and transfer to the refrigerator.

• 2 The

  artichokes:

  Prepare a stand for peeling the artichokes (toothpick, cutting board, bowl with squeezed and chopped lemons, spoon and a bag of junk) Clean the heart of the artichoke from the leaves Remove the "hairs" and transfer to a bowl with lemons to prevent blackening.

• 3

  Fill and fry:

  Fill the artichoke saucers with patties, dip in the beaten eggs and then in the flour.

  Fry in a low saucepan with hot oil on both sides until golden.

  
  

  .

• 4

  Preparing the sauce: In

  a large pot, heat the olive oil a little and fry the onion until golden.

  Add garlic, and chili and sauté for another minute.

• 5 Add the snow peas, peas and spinach.

• 6 Pour white wine and marmalade the alcohol.

  Add water as needed, lemon juice, turmeric and salt and bring to a boil.

• 7 Add the patties with the artichoke facing down (inside the sauce).

  Cook for about 45 minutes in almost full coverage, taking care to moisten the patties with the existing sauce in the pot every now and then.

More fish and seafood recipes

• Jerusalem artichoke patties

• Stuffed onions

• Stuffed wrap

• Artichoke halves stuffed with meat

• Pickled sardines with fennel salad

• Vine leaves filled with fish confit

• Palmida in puff pastry shells

• Locust fillet fingers stuffed

• Tunisian fricassee

• White code fillet these cartoons

• Fish Amok

• Locust with stuffed artichoke

• Spring roll filled with fish and herbs

• Pickled sardines

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