Chosen Bites: Spring has sprung

Nothing tastes better than brightly flavored fresh artichokes and mint on a beautiful spring day.

March 22, 2012 12:05
2 minute read.
Artichokes are perfect for a sunny spring day

Artichokes. (photo credit: Laura Frankel)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief


Nothing seems more optimistic than a beautiful spring day. Nothing tastes better than brightly flavored fresh artichokes and mint. This duo is a match made in heaven.
Somehow the flavors taste just right with warmer temperatures and sunshine.

This quick and easy casserole is delicious and heralds the spring. With a little knife work on the artichokes, you will have a sprightly dinner to serve. The casserole can be made up to two days ahead of serving and can be stored, if covered, in the refrigerator.

Be the first to know - Join our Facebook page.

This recipe is easily adapted for Passover by substituting the breadcrumbs for crumbled matza and or nuts such as pistachios.

Artichoke and Mint Casserole
Serves 4-5

2 pounds baby artichokes or frozen artichoke hearts
Extra virgin olive oil for sautéing + 3 tablespoons
3 cloves garlic, minced
1 tablespoon tomato paste
½ cup white wine
¼ cup chicken stock
½ cup golden raisins
1 pound ground turkey
¼ cup pine-nuts, toasted
½ cup panko style breadcrumbs
¼ cup fresh mint-torn or cut into thin strips (chiffonade)
½ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
Salt and pepper

Preheat oven to 177 C.

1. To clean the artichokes, use a paring knife to cut the outside leaves free from the body of the vegetable. Continue turning your knife around the artichoke until you have an equal amount of green leaves with yellow tops. Be sure to leave the stem intact.


You can peel some of the tough green fibers from the outside. The stem gives the artichoke a pretty shape. Cut the artichoke in half lengthwise and scoop out the choke (if any) with a melon baller. Place the artichoke pieces in a bowl of cold water with lemon juice squeezed into it to keep the artichokes from turning dark.

2. Place a large sauté pan over medium high heat and coat the bottom lightly with olive oil. Sauté the artichokes until they are lightly browned and have softened. Add the garlic, tomato paste, white wine and chicken stock. Stir together. Add the raisins, turkey and pine-nuts. Transfer the mixture to a lightly greased casserole.

3. In a separate bowl, stir the fresh herbs, breadcrumbs and 3 tablespoons of extra virgin olive oil together. Sprinkle the mixture on top of the casserole. Place the casserole in the preheated oven and bake for 30 minutes or until the breadcrumb mixture is browned and slightly crispy.

4. Serve the casserole garnished with additional extra virgin oil and fresh mint.

Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it