Cooking Israel

Stuffed Artichoke with Chicken Liver Pate

Tags: Holidays, Sukkot, Food, Land and Nature

Recipe courtesy of Puzzle Israel


Serves 6

● 1 bag frozen artichoke bottoms (recommended: 2 per person)
● 1 lb. fresh chicken livers
● 1 red onion, chopped
● 1/2 cup olive oil
● 2 tbsp. honey
● Salt and pepper to taste


  1. In a saucepan, brown the chopped onion in 3-4 tbsp. olive oil for 10 minutes
  2. Add the chicken livers and fry for another 10-15 minutes until livers are hard
  3. Transfer fried onions and livers into a deep bowl
  4. Grind the livers, gradually adding the honey, salt, and pepper
  5. The pate is ready when texture is smooth
  6. Fill artichoke bottoms with the pate
  7. Arrange stuffed artichokes on a baking sheet
  8. Sprinkle with olive oil and roast for 15-20 in oven set to 450̊F
  9. Serve warm

BeTeavon and ENJOY!

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Tags: Holidays, Sukkot, Food, Land and Nature