Artichokes Stuffed With Meat
|Lemon juice||3 Tablespoon|
|Ground meat||1 Cup (16 tbs)|
|Onion||1 Small, minced|
|Pine nuts||2 Tablespoon|
|Minced parsley||1 Tablespoon|
|Tomato sauce||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|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.