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Artichokes Stuffed With Meat

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  Artichokes 5
  Cold water 1
  Flour 1 Tablespoon
  Lemon juice 3 Tablespoon
  Ground meat 1 Cup (16 tbs)
  Butter 1 Tablespoon
  Onion 1 Small, minced
  Pine nuts 2 Tablespoon
  Minced parsley 1 Tablespoon
  Tomato sauce 2 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Salt To Taste
  Tomatoes 2 , peeled and sliced

To prepare the artichokes, trim off all but one-half-inch from the stem ends.
Peel off the tough outer leaves and cut off about one-half-inch from the tops.
Part the leaves in the center and with a teaspoon scoop out the thistle-like choke and pink leaves.
To keep the artichokes from darkening, drop them into a pan of cold water to which you have added the one tablespoon flour, three tablespoons lemon juice and one teaspoon salt.
To prepare the filling, in a skillet saute the ground meat with the butter and the onion for about fifteen minutes, or until the onion is translucent.
Add the pine nuts, parsley, tomato sauce, spices, and salt.
Stuff the artichokes with the meat mixture.
Arrange them in an ovenproof casserole.
Add the tomatoes.
Sprinkle lightly with salt.
Bake at 350 degrees about forty-five minutes.
During baking, baste several times the juices from the pan.
Serve hot, decorating with minced parsley and fresh dill.

Recipe Summary

Side Dish

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Artichokes Stuffed With Meat Recipe