{"id":807,"date":"2013-05-31T09:15:02","date_gmt":"2013-05-31T07:15:02","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=807"},"modified":"2020-04-15T16:51:19","modified_gmt":"2020-04-15T14:51:19","slug":"%d7%aa%d7%97%d7%aa%d7%99%d7%95%d7%aa-%d7%90%d7%a8%d7%98%d7%99%d7%a9%d7%95%d7%a7-%d7%9e%d7%9e%d7%95%d7%9c%d7%90%d7%95%d7%aa-%d7%91%d7%a8%d7%95%d7%98%d7%91-%d7%9b%d7%95%d7%a8%d7%9b%d7%95%d7%9d-%d7%9c","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=807&lang=en","title":{"rendered":"Stuffed Artichoke Hearts in Lemon-Turmeric Sauce"},"content":{"rendered":"

This recipe was born out of a need to reduce calories, but still partake in my mom’s excellent meatballs<\/a>. So instead of frying and cooking in tomato sauce with string beans, I stuffed artichoke hearts and baked them in a lemony-turmeric sauce, and if I may say so myself: Yum!<\/p>\n

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Ingredients<\/h3>\n

1 package frozen artichoke hearts
\nFor the meatballs:<\/b>
\n\u00bd kg (~1 pound) ground beef or turkey (red)
\n1 medium-sized onion (or \u00bd of a large one)
\n1 cup of parsley leaves
\n2 large eggs (room temperature)
\n1-2 tbsp breadcrumbs (I use Tami Gluten-free flour)Salt to taste (~\u00bd-1 tbsp)
\nFor the sauce:<\/b>
\n\u00bd cup water
\nJuice from one lemon (about \u00bd cup)
\n1 tsp. vegetable oil
\n1 tsp. Turmeric
\nSalt to taste<\/p>\n

Preparation<\/h3>\n

Defrost the artichoke hearts and cook in boiling water with a little salt, until soft enough for a fork to go through.
\nIn a food processor, finely chop onion and parsley.\n<\/p>\n

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Place all ingredients in a bowl and mix well.<\/p>\n

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Fill each artichoke heart generously with the meatball mix, tighten, and place in a tin lined with a baking sheet.
\nPreheat your oven to 200C\/390F.
\nMix the sauce ingredients and pour over the stuffed artichoke hearts.<\/p>\n

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Cover with tin foil and tighten all around.<\/p>\n

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Bake for 30-40 minutes. Remove the tin foil and bake for another 20 minutes until meatballs are nice and golden-brown.<\/p>\n

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