Medias Shawki

ARTICHOKE HALVES
STUFFED WITH GROUND MEAT AND RICE

Medias appeared in Aleppo courtesy of Spanish Jews who arrived in the
Ottoman lands after Ferdinand and Isabella's Edict of Expulsion. The word
media is Spanish for "half." The artichokes in this recipe are split in half
lengthwise, filled with meat and then cooked.

6 artichokes

FILLING

1 pound ground beef
2 eggs
1 teaspoon ground allspice
1 teaspoon kosher salt
1 cup matzah meal
1 cup vegetable oil

SAUCE

2 8-ounce cans tomato sauce
Juice of 2 lemons (about 6 tablespoons)
1 teaspoon sugar
1 teaspoon kosher salt
1 cup water

2 tablespoons extra-virgin olive oil

Cut the artichokes in half lengthwise, remove the hairy choke and trim 1
inch of bracts (leaves) from the top.
To make the filling, combine the beef, 1 egg, allspice and salt in a medium
mixing bowl and mix well. Fill the cavity of each artichoke with the filling.
Put the remaining egg in a shallow dish and beat it; put the matzah meal
in another. Dip each artichoke in egg and then dredge in the matzah meal.
Heat the vegetable oil in a medium skillet over medium heat. Fry the
artichokes, filling-side down, for 2 minutes, or until the breading is golden
brown. Place the artichokes in a large skillet in a single layer. Do not stack.
To make the sauce, combine the tomato sauce, lemon juice, sugar, salt and
1 cup water. Mix well.
Drizzle the olive oil into a medium ovenproof saucepan. Place the fried
artichokes in the saucepan, filling-side up. Sprinkle the artichokes with
salt. Cook over medium heat for 3 minutes, or until the artichokes begin
to sweat. Pout the sauce over the artichokes. Bring to a boil over high heat,
then reduce the heat to low, cover and simmer for 30 minutes, or until the
artichoke hearts are fork-tender. Yield: 8-10 servings.

Left: Because meat was a luxury item in the old country, writes
Dweck, these dishes, like meat-filled artichokes, are elaborate and
often appear on Sabbath and holiday tables.

B 2 4 •

JANUARY 2008 •

IN platinurn