You can get frozen artichoke bottoms in many Middle-Eastern grocery stores, or canned at Whole Foods.
If you’re using frozen artichoke bottoms thaw them in the fridge for 24 hours before continuing with the recipe.
1/2 lb. Tilapia fillet, thinly chopped
1 egg, lightly beaten
1/2 cup bread crumbs
3 tablespoons chopped parsley
1/4 teaspoon ground cumin
12 artichoke bottoms
3 tablespoons olive oil
1/2 cup white wine
1/2 cup chicken broth (or vegetable broth)
1. In a large bowl combine the tilapia, egg, bread crumbs, parsley, cumin and 1/2 teaspoon salt. Mix the ingredients using your hands.
2. Form 12 small balls from the fish mixture and stuff each artichoke bottom, pressing the fish mixture into the artichoke.
3. In a pan that can hold all the artichokes in one layer (preferably non-stick pan) heat the olive oil on a medium heat. Fry the artichoke bottoms, fish side down, until golden. Then flip them to the artichoke side.
4. Add the wine and broth to the pan and bring to boil. Sprinkle with salt, lower the heat and spoon the sauce over the fish. Cover the pan and cook for 15 minutes, basting the fish from time to time.
5. After 15 minutes take the lid off and cook for 10 more minutes until the sauce has thickened. Spoon more sauce on each artichoke bottom and serve.
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