Easy Israeli Stuffed Artichoke Bottoms

Step 1

In a mixing bowl, combine the ground beef, onion powder, coriander, 1 teaspoon of salt or consumme powder, and 1 teaspoon of turmeric.

Step 2

Shape balls to fit inside the artichoke bottoms and push in so they stick. Set aside or put in refrigerator to chill.

Step 3

Lightly fry the onion with minimal oil in a pot or pan that will be large enough for all of the artichoke bottoms and not be on top of one another (if you used too much oil, drain excess). Add, the remaining, tumeric and salt or consumme powder, and cumin (and pepper, if desired). If you like this dish a little tangy, add a little lemon juice to taste. Mix well.

Step 4

Place artichoke bottoms in pan so they are not on top of one another.

Step 5

Fill the pot so with enough water to cover the filled artichoke bottoms.

Step 6

Cook on medium heat for 45 minutes or until you can slide a fork easily through the largest arichoke bottom. (Baste occasionally so the tops don't dry out as the water will somewhat evaporate as it becomes sauce. If you feel that too much has evaporated, add a little being careful not to dilute the sauce).