Stuffed Artichoke Bottoms with Meat and Pine Nuts
- 1 large onion, chopped
- 3 tablespoons sunflower oil
- 11 ounces ground lamb or beef
- salt and black pepper
- ½ teaspoon ground allspice
- ¼ cup pine nuts
- 14 ounces frozen artichoke bottoms, defrosted
- 1 tablespoon flour
- juice of ½ lemon
Instructions:
Serve the dish hot with Vermicelli Rice.
- Fry the onion in 2 tablespoons oil until golden. Add the meat, salt, pepper, and allspice and stir, turning the meat over and crushing it with a fork until it changes color. In a small pan, fry the pine nuts in the remaining oil, stirring, until lightly colored, and add them to the meat.
- Place the artichoke bottoms side by side in a shallow baking dish and fi ll them with the meat mixture. Mix the flour with lemon juice and blend well, then gradually stir in about ¾ cup water, and pour into the dish. Cover with foil and bake in an oven pre-heated to 350°F for 25 minutes, or until the artichokes are tender.