Moroccan Stuffed Artichoke Bottoms

Moroccan stuffed artichoke bottoms are a favorite in Israel and are often served at Israeli catered events. However, they are incredibly easy to make at home!

I first tasted Israeli stuffed artichoke bottoms at a couple catered events in Israel after moving back.

My mom loves stuffed artichoke bottoms, and so she started making them at home.

While they are not the most popular home cooked dish in Israel, they are made when Israelis aim to impress or for a nice Shabbos dinner, which is when they pull out all the stops.

This dish was brought to Israel by Jewish Moroccans. I’m not sure if this is specific to the Jewish Moroccan community or if it is generally Moroccan.

Many dishes popular in Israel were imported with immigrants, like kubbe, are popular across the Middle East, like shawarma, or were inspired by dishes immigrants ate in the old country, like sabich.

IS KOSHER Meat BETTER?

Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.

Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore produces a better quality meat.

While I’ve only eaten kosher meat and so I cannot compare, I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher meat is of superior quality to cook with.

HOW TO DEFROST Meat

IN THE FRIDGE

Defrosting meat in the fridge is the most highly recommended.

To do this, place the frozen meat in a pan and let it thaw. Oftentimes when meat thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.

Meat typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.

IN COLD WATER

Defrosting meat in water should take two to three hours.  

Submerge your sealed meat in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use hot water because it can start cooking your meat.

Can you cook FROZEN meat?

According to the USDA, you can cook frozen meat.  It will take 50% longer to cook, but it’s an option. 

You should also cook it on a roasting rack or over vegetables so that the heat can circulate around the meat.

IS IT SAFE TO REFREEZE RAW meat?

According to the USDA, “food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture as it thaws, which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90°F.”

HOW TO STORE MEAT

Once cooled, place in an airtight container and refrigerate. Store for 3 to 4 days.

HOW TO FREEZE MEAT

Freeze leftovers within 3-4 days.  Place in an airtight container or resealable freezer bag. 

Freeze for up to 6 months.  After that, it is still safe to eat but the quality begins to degrade.

Artichoke bottoms vs hearts

The artichoke bottom is the very base of the artichoke and nothing else. The heart is a part of the bottom along with the soft pale leaves attached to it.