Fancy Artichoke Baskets
|Onions||12 Small (Peeled)|
|Carrots||2 , peeled and sliced|
|Green bell pepper||1 , sliced|
|Stalk celery||1 , finely sliced|
|Tomato sauce||8 Ounce|
|Water||1 Cup (16 tbs)|
|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.