1 lemon
salt
Filling:
1 cup of ground meat (lamb or beef)
1 finely chopped onion
1 tablespoon of oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice (optional)
pepper
salt
bechamel:
2 tablespoons of butter
1 cup of milk
1/4 cup of flour
salt / pepper
DIRECTIONS
1. Cut off stem.
2. Cut off the top of the artichoke.
3.Cut off exterior leaves (top and bottom) up to get you to the heart - what are attached to the leaves at the base.
4. Scoop out all the hairs in the artichoke; They probably are purplish in color
5. Bring to boil a medium sized pot with water, a pinch of salt and two or three slices of lemon.
6. Add the artichokes to the boiling water.
7. Leave 'em to cook up to Easily you can pass a knife through one of' em. (about 10 minutes)
Filling:
8. Add onions and meat to pan on high heat
9. Add allspice, cinnamon, salt, pepper to meat
10. Continue cooking on medium heat up to unclumped and meat is well-cooked
11. On high heat, add butter to a pot
13. When HAS melted butter, add milk to pot
14. Keep stirring it up to milk and butter is hot, but not boiling
15. With a whisk or fork, add a bit of the flour stirring vigorously
16. Keep stirring up to all the flour is added
17. Will the sauce thicken up once dissolved.Season has everything with salt and pepper.
18. In a casserole dish, Place the cooked artichokes.
19. Fill 'em with meat.
20. Cover 'em with béchamel
21. Put in the oven for about 10 minutes (350F), or Until They are golden.
salt
Filling:
1 cup of ground meat (lamb or beef)
1 finely chopped onion
1 tablespoon of oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice (optional)
pepper
salt
bechamel:
2 tablespoons of butter
1 cup of milk
1/4 cup of flour
salt / pepper
DIRECTIONS
1. Cut off stem.
2. Cut off the top of the artichoke.
3.Cut off exterior leaves (top and bottom) up to get you to the heart - what are attached to the leaves at the base.
4. Scoop out all the hairs in the artichoke; They probably are purplish in color
5. Bring to boil a medium sized pot with water, a pinch of salt and two or three slices of lemon.
6. Add the artichokes to the boiling water.
7. Leave 'em to cook up to Easily you can pass a knife through one of' em. (about 10 minutes)
Filling:
8. Add onions and meat to pan on high heat
9. Add allspice, cinnamon, salt, pepper to meat
10. Continue cooking on medium heat up to unclumped and meat is well-cooked
11. On high heat, add butter to a pot
13. When HAS melted butter, add milk to pot
14. Keep stirring it up to milk and butter is hot, but not boiling
15. With a whisk or fork, add a bit of the flour stirring vigorously
16. Keep stirring up to all the flour is added
17. Will the sauce thicken up once dissolved.Season has everything with salt and pepper.
18. In a casserole dish, Place the cooked artichokes.
19. Fill 'em with meat.
20. Cover 'em with béchamel
21. Put in the oven for about 10 minutes (350F), or Until They are golden.
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