Stuffed artichoke in a casserole dish
Ingredients for stuffed artichokes:
8 artichokes
400g of minced meat
1 white onion
2 red tomatoes
a handful of parsley
a handful of coriander
a handful of mint leaves
Salt, pepper, lemon zest
Olive oil
For deep-frying:
frying oil
flour
egg
For the sauce:
8 cloves of garlic
4 small courgettes or 4 small potatoes
2 green chilies (optional)
1 tablespoon of sugar or silane
Olive oil
Salt, pepper, hot or sweet paprika
Juice of half a lemon
How to prepare:
Start with the meat stuffing:
Chop the onion and place it in a bowl.
Finely chop all the vegetables and add them to the onions.
Cut the tomatoes into small cubes and add.
Add a little lime or lemon zest.
Mix the meat with the spices and a quarter cup of olive oil and mix well until the meat sticks to your fingers.
For fresh artichokes:
Set aside and move on to the art of peeling artichokes:
Prepare a bowl with water and half a squeezed lemon.
Start peeling the artichokes gently – first remove the first rough leaves, then after removing almost all the leaves, run a sharp knife through the middle of the artichoke.
Using a spoon or teaspoon, remove all the artichoke hairs.
When the artichoke bottoms are clean, put them in water with the lemon (they will still turn black, but less).
Dry them, and fill with a nice ball of meat, packing it tightly.
In a shallow bowl, scramble the egg.
Prepare a plate of flour nearby.
Dip each artichoke stuffed with meat in the egg and then in the flour.
Heat the frying oil, and when it is very hot, fry the artichokes for 2 minutes on each side.
Prepare the sauce:
In a small saucepan, heat a little olive oil, add the garlic and sugar and sauté lightly over low heat.
Add the remaining spices and green peppers, add a glass of water and lemon juice and close the pot.
Cook over low heat for about 20 minutes.
Place the artichokes in a large saucepan, along with the other vegetables, zucchini halves, or potato halves. Pour the sauce over the vegetables, add half a cup of water, and simmer for about an hour and a half over low heat. Brown the top in the oven for 15 minutes.
In pictures:
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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