|Clear honey||3 Tablespoon|
|Beef||2 Pound, cut into 0.5-inch cubes (Not Too Lean)|
|Onion||1 Large, quartered|
|Water||2 Cup (32 tbs)|
|Tomato||1 Large, sliced|
Wash the artichokes and trim the outer leaves.
Cut off about one-inch from the top.
Quarter each artichoke and remove the chokes.
Heat the butter in a skillet and saute the meat for about ten minutes, stirring frequently.
Add the onion and saute ten minutes more.
Pour in the water.
Add the salt and cook until tender, about thirty to forty minutes.
Add the artichokes, tomato and pepper.
Cook about fifteen to twenty minutes longer.
Adjust the seasoning.
Serve with rice pilaf.