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Stuffed Artichokes [Ardishawki Mehshi]:
Submitted by: Madame Nouha | Date Added: 20 Jul 2010
Listed in: Lebanese Meat / Stuffed with Meat

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 10 large artichokes
• 1 1/2 cups minced meat
• 1 cup minced onions
• 1/4 cup pine nuts
• 1 tsp. flour
• 2 tsp. lemon juice
• 1 tsp. butter
• 1 tsp. salt
• 1/4 tsp. pepper
• Water

• Cut off stems of artichokes close to heads.
• Remove tough outside leaves.
• Separate leaves and push apart slightly to form a cup.
• Pull out the choke from the center.
• Rub each artichoke well with a cut lemon and place in a bowl sprinkled with several tablespoons of flour until ready to cook them.
• Heat one cup samneh or other cooking fat well.
• Fry onions until yellow. Add meat, pine nuts, salt and pepper.
• Fry until meat is well cooked.
• Boil artichokes until tender (fifteen minutes under pressure).
• Arrange them in a shallow pyrex dish.
• Stuff each with the meat mixture.
• Sprinkle with salt, pepper and lemon juice, and dot with butter.
• Mix flour with half a cup of water and pour into bottom of cooking dish.
• Bake in moderate oven until meat is well cooked.
• Simmer on top of stove if sauce seems excessive.
• Serve hot with rice.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)