Happy Passover (or Happy Tuesday)!
Food during Passover can be pretty boring…. but thanks to Cara of Cara’s Cravings, it doesn’t have to be!
Cara does an amazing Passover series each year, and her recipes are incredibly inspiring. Just check out this one for Picadillo Stuffed Matzo Balls… So creative!
So I when I was asked to bring a dish to my family’s seder, I immediately ran to my laptop and opened up Cara’s blog and starting drooling over her Leek and Artichoke Matzo Kugel recipe.
Artichokes and leeks are a couple of my favorite things, so to combine them into one dish? YUM! I literally had to stop myself from eating the vegetables straight out of the pan. I stayed fairly close to the original recipe, only adding some fresh garlic and parmesan cheese.
And the fam loved it too. There were no leftovers to take home!
Artichoke and Leek Matzo Kugel – slightly adapted from Cara’s Cravings
- 8 Sheets Matzo
- 2 Tbsp. Olive Oil
- 2 Tbsp. Garlic, minced
- 4 Medium Leeks, thinly sliced
- 3 14 oz. Cans Artichoke Hearts, roughly chopped
- 10 Eggs
- 1 tsp. Dried Dill
- 1/2 tsp. Nutmeg
- 1/4 Cup Parmesan Cheese, grated
- Salt and Pepper, to taste
Preheat oven to 350.
Heat the olive oil over medium heat. Add the garlic and leeks and saute for 20 minutes, stirring occasionally, until soft and slightly browned. Add the artichokes and cook a few minutes more. Remove from heat and allow to cool slightly.
Break the matzo into small pieces in a bowl and cover with warm water. Let sit for a few minutes then drain in a colander.
Break eggs into a large bowl and beat with the dill, nutmeg and parmesan. Fold in the matzo and vegetables and pour into a 9×13 baking dish that has been coated with cooking spray.
Bake for 50 minutes, until kugel is set and lightly browned.