Chicken and Artichoke Matzoh Pie with Eggs and Gremolata

washingtonpost.com

Kelsy W

Mom, college student, work part time, backpacker. InstaPot. Kosher style. Make ahead.

2 tablespoons olive oil

1 medium yellow onion, chopped

1 medium carrot, scrubbed well and chopped

4 cloves garlic, minced

6 sprigs thyme

1 pound frozen artichoke hearts, defrosted (may substitute 1 pound fresh baby artichokes, see NOTE)

Kosher or sea salt

Finely grated zest and juice of 1 lemon (if using fresh baby artichokes, you’ll need another lemo; see NOTE)

¼ cup loosely packed mint leaves, chopped

About 4 cups cooked, mostly dark-meat chicken, cut into ½-inch pieces (see headnote)

2 ½ cups no-salt-added chicken broth

2 tablespoons schmaltz (chicken fat), or more as needed

Freshly ground white pepper

½ cup loosely packed flat-leaf parsley leaves

2 hard-cooked eggs

6 sheets matzoh (7 ounces total), or as needed

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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