Artichokes Stuffed With Pork And Almonds
|Lemon juice||2 Fluid Ounce|
|Boiling water||1 Cup (16 tbs) (To Cover Artichokes)|
|Vegetable fat||2 Ounce|
|Minced pork||8 Ounce|
|Onion||1 Medium, chopped|
|Fresh white breadcrumbs||2 Ounce|
|Chopped fresh parsley||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
|Blanched almonds||2 1⁄2 Ounce, finely chopped|
|Egg||1 , lightly beaten|
|Vegetable oil||1 Tablespoon|
Wash and prepare the artichokes for boiling.
Pour a little lemon juice over the cut areas to prevent them from discolouring.
Using a sharp knife, cut off the top third of each artichoke.
Pull open the centre leaves carefully and pull out the yellow and purple leaves from the centre.
Using a teaspoon, scrape and pull off all the fuzzy chokes to expose the heart.
Pour a little lemon into the hollows.
Push the leaves back together again.
Stand the artichokes in a large saucepan.
If they do not fit snugly into the saucepan, tie a piece of string around each one so they will keep their shape while boiling.
Pour the boiling water and the remaining lemon juice over the artichokes so that they are completely covered.
Add the salt.
Cover the saucepan and simmer the artichokes over moderately low heat for 25 minutes, or until the bases are tender when pierced with a sharp knife.
When the artichokes are cooked, with a slotted spoon remove them from the water and turn them upside down in a colander to drain.
While the artichokes are boiling, preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
To make the stuffing, in a large, heavy frying pan, melt the fat over moderate heat.
When the foam subsides, add the pork and onion and fry, stirring occasionally, for 5 to 7 minutes 226 or until the onion is soft and translucent but not brown.
Remove the frying pan from the heat and add the breadcrumbs, parsley, salt, pepper, celery salt, almonds and beaten egg.
Stir the mixture thoroughly with a wooden spoon.
Place the artichokes in a baking dish and fill the centres with the stuffing.
Pour a little water around the artichokes and brush them generously with the oil.
Cover the dish with aluminium foil and bake in the oven for 30 to 40 minutes or until the artichokes and fillings are cooked and tender.