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Stuffed artichoke hearts like Julie's - voila! Food


Kosher recipe for Passover: Yogev Yaros remembers the pot of stuffed artichokes of the Egyptian cook Julie Ozan and prepares a pot of stuffed artichokes in a spring sauce of green and gold beans. For the full recipe>>

Egyptian-style stuffed artichoke (photo: Alon Masika)

Not everyone knows that I am half-Egyptian and how much I love Egyptian cuisine and in general all the extensive music culture, cinema and the rich and royal Egyptian history.

As in most countries of the world where there is or was a Jewish culture, also in Egypt the Jewish cuisine developed, enriched and enriched by the culture of its neighbors and surroundings.

For more recipes for Passover

For more starters for Passover

In this wonderful pot of stuffed artichokes I first encountered a cook and an impressive and beautiful Egyptian woman named Julie Ozon, who operated a small home restaurant in Neve Tzedek and then in the Carmel Market, in the future of the Yemeni vineyard.

I may have added another ingredient or two to the recipe, but I promise that I have kept the Egyptian color so elegant and embracing as I ate from the golden hands of Julie and as I only heard from the gold of my grandmother Mazal (Fortuna), whom unfortunately I never met.

with green pea and chard.

Yogev Yaros' stuffed artichokes (photo: Alon Mesika)

My grandparents immigrated to Eretz Israel from Cairo together with their 11 children, even before the establishment of the state.

So this pot is dedicated to them and of course to everyone who wants to try this spring recipe who has homes where he is a regular guest during Passover.

For all recipes for Passover

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Artichokes stuffed with meat


    • 10 fresh artichokes (frozen artichoke hearts)

    • 2-3 lemons if using fresh artichokes

  • For the meat filling:

    • 300 grams of ground beef

    • 4 matzahs ​​- soaked in water and crumbled

    • 1 small bunch of parsley, finely chopped

    • 1 crushed garlic clove

    • ½ teaspoon (Egyptian spice mix, available at spice stores)

    • Salt

    • Ground black pepper

  • For the sauce:

    • 2 bunches of chard leaves

    • 1 coarsely chopped white onion

    • 8 tablespoons of olive oil

    • 1 coarsely chopped green hot pepper

    • 2 chopped garlic cloves

    • ¼ teaspoon turmeric

    • Salt

    • 200 grams of clean green beans from pods (fresh or frozen)

    • 1 lemon

  • For the conversion table click here >


How do you make a stuffed artichoke?

  • 1

    Cleaning the artichoke:

    if using fresh artichokes, clean the artichoke well from outer leaves.

    Using a sharp knife, cut the upper part of the artichoke head (cut at the point where the leaves begin to curve inward) and empty the core with a spoon.

    Squeeze lemon juice directly on the clean artichoke hearts and place in cold water with the squeezed lemon halves until use.

  • 2

    Prepare the sauce:

    separate the chard leaves from the stems and roughly chop the stems.

    In a wide pot with a heavy bottom, heat the olive oil and add the onion and chard stems.

    Salt a little and cook while stirring for about 5 minutes.

  • 3 Add the turmeric, garlic and hot pepper and fry together for another 3 minutes.

  • 4 Roughly chop the chard leaves and add to the pot along with the green beans and half a cup to a cup of water.

    Salt and bring to a gentle boil.

    Cover and cook for about 20 minutes.

  • 5

    At the same time, fill the artichokes:

    salt the ground meat and put well for about a minute.

    Add the rest of the filling ingredients and mix to combine.

    Fill the artichoke hearts with stuffing and place gently in the sauce.

  • 6 Cover the pot and cook for about 20 minutes.

    At the same time, heat the oven to 200 degrees.

  • 7 Remove the lid, squeeze the lemon into the pot and place it in the upper third of the oven for 10 minutes until nicely browned.

    Serve in the center of the table.

More meat recipes

  • Warm salad of artichokes and olives

  • Chicken with artichokes in the oven

  • Meatballs and Jerusalem artichoke stew

  • Eggplant slices with meat in tomato sauce

  • Stuffed potatoes

  • Onions stuffed with meat and frikey

  • Vine leaves cooked in yogurt

  • Small stuffed peppers

  • Stuffed cabbage, pistachio and eggplant

  • Tunisian bantage meatballs

  • From kohlrabi meat filling

  • Potato boats filled with meat

  • Easy empanadas

  • Stuffed onions from Greco restaurant

  • Food

  • Recipes

  • Recipes for the holidays

  • Passover recipes

  • Appetizers for Passover


  • recipe

  • stuffed

  • artichoke

  • meat

  • broad bean

  • chard

Source: walla

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