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Stuffed Artichokes

Taste.of.Spain's picture
Ingredients
  Artichokes 8 Small
  Olive oil 2 Tablespoon
  Veal/Beef 1⁄2 Pound
  Chopped parsley 2 Tablespoon
  Hard boiled egg 1
  Nutmeg 1⁄2 Teaspoon
  Lemon 1⁄2
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Salt To Taste
Directions

Clean artichokes under cold running water.
Remove coarse leaves at bottom of stem and cutoff stem to make an even base.
Cut off tops of artichokes and trim pointed tips of lower leaves.
Rub leaves with lemon to.
prevent their turning dark.
Cook artichokes in boiling water until tender (20-30 minutes).
They are done when a leaf pulls off easily.
Drain well by squee2ing them and save cooking water.
Remove tender leaves in center and scrape out and discard hairy part with a spoon.
Fry meat in olive oil.
Put meat through meat grinder and add to it the hard-boiled egg and the tender part of the artichoke leaves you removed.
Season with nutmeg, chopped parsley, and a little salt.
Fill artichokes.
(This much can be done in advance.) Preheat oven to 400 F.
Put stuffed artichokes in ovenproof casserole in which they fit so tightly they cannot fall apart.
Cover bottom of casserole with the water in which the artichokes cooked.
Sprinkle tops with bread crumbs and bake in upper part of oven 20 minutes or until meat is cooked and top of artichokes browned.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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