- ½ cup green pepper, chopped
- 1 cup red onion, chopped
- ½ cup celery, chopped
- 1½ cups raw carrots, grated
- 6 Tablespoons margarine
- 1 (10-oz.) package frozen chopped spinach
- 1 can artichoke hearts, drained chopped
- 3 eggs, beaten
- 1½ teaspoon salt
- ½ teaspoon pepper
- ¾ cup matzah meal
- Preheat oven to 350°F. Grease a 9x13-inch pan or 12 muffin cups.
- Sauté green pepper, onion, celery, and carrots in margarine for about 10 minutes, stirring occasionally.
- Cook the spinach and drain.
- Add spinach and artichoke hearts to the sauteed vegetables. Add eggs, salt, pepper, and matzah meal.
- Spoon into 12 very well greased large muffin cups or a casserole dish.
- Bake 45 minutes for the casserole or 30 for the muffins or until firm.
- Allow to cool 10 minutes before removing from pan or cut up in portions if using casserole dish.
DESCRIPTION: Artichoke Hearts are ball shaped vegetables, about the same size as a tennis ball. They consist of many thick leaves concentrically arranged to form a rosette. These leaves stem from a solid base. Heart of artichoke refers to the base with layers of the innermost center leaves which are edible.
INFESTATION: Insect prone vegetables, such as artichokes, broccoli and spinach, are not made permissible by the freezing process. It is therefore recommended that these vegetables be purchased only when bearing proper kosher certification, as they are most difficult to check thoroughly.
- Remove and discard all side leaves and branches.
- Holding celery stalk firmly under a heavy stream of water, brush down both the inside and outside of the celery stalk with your finger or a vegetable brush.
- If a worm is spotted in the celery stalk, slit open celery stalk, remove worm and wash thoroughly.