Beef Stuffed Artichokes
|Ground beef||3⁄4 Pound|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Soft bread crumbs||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Powdered ginger||1⁄4 Teaspoon|
|Whole oregano||1⁄4 Teaspoon, crumbled|
|Fresh tomato slices||6|
|Olive oil||2 Tablespoon|
|Buttered bread crumbs||2 Tablespoon|
|Lemon juice||2 Tablespoon|
1. Prepare the artichokes for stuffing. Preheat oven to moderate (350° F.).
2. In a skillet heat the shortening, add the beef and onion and saute until browned. Remove from the heat and stir in the parsley, bread crumbs, egg, one teaspoon of the salt, the pepper, ginger and oregano. Spoon the filling into the artichoke centers and top with a slice of tomato.
3. Combine the olive oil and remaining salt. Brush the artichokes and tomatoes with the mixture, place in a shallow baking pan and sprinkle with buttered crumbs. Fill the pan with boiling water to the depth of one inch and add the lemon juice. Cover closely with aluminum foil and bake one hour.