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Fancy Artichoke Baskets

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  Lamb 1⁄2 Pound
  Butter 4 Tablespoon
  Onions 12 Small (Peeled)
  Flour 1 Tablespoon
  Carrots 2 , peeled and sliced
  Green bell pepper 1 , sliced
  Stalk celery 1 , finely sliced
  Tomato sauce 8 Ounce
  Water 1 Cup (16 tbs)
  Salt To Taste
  Artichoke bottoms 1 Can (10 oz) (Large, Drained)
  Tomatoes 1⁄2 Pound, chopped
  Green peas 1 Cup (16 tbs)
  Parsley 1 Tablespoon, chopped

Cut the meat into one-inch cubes.
Heat the butter in a pan and saute the meat until browned.
Add the onions and saute ten minutes more.
Stir in the flour, carrots, green pepper, celery, tomato sauce, water and salt.
Cover and simmer about thirty to forty minutes or until the meat is tender.
Add more water if needed.
Arrange the artichoke bottoms in a baking dish and cover with the meat mixture.
Decorate around the dish with the tomatoes and peas.
Sprinkle with the parsley and dill.
Pour the pan juices over the mixture and bake at 350 degrees for about fifteen minutes.
Serve with rice pilaf.

Recipe Summary

Side Dish

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