ARTICHOKE WITH MEAT

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Ingredients

2 bags frozen artichokes

1 ½ liters water

2 coffee cups of lemon juice

½ tsp salt (for boiling arti-chokes)

300 grams ground meat

1 tsp allspice

1 tsp salt (for meat)

¼ tsp cinnamon powder

¼ tsp black pepper

1 ½ cups pine nuts, fried

2 coffee cups of vegetable oil(Mazola)

1 pat of butter

2 tbsps all-purpose flour FOR SAUCE

Additional lemon juice, to taste Pinch of black pepper

Additional water if needed

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Instructions

Preheat the oven to 340°F (171°C). Boil the artichokes in 1 ½ liters of water with 1 coffee cup of lemon juice and ½ tsp of salt until soft. Remove the artichokes and reserve the stock. Fry the ground meat until the water is reduced. Add 1 tsp of allspices, 1 tsp of salt, ¼ tsp of cinnamon powder, and ¼ tsp of black pepper. Set aside when cooked. Fry 1 ½ cups of pine nuts and mix them into the cooked ground meat. In a Pyrex dish, arrange the boiled artichokes. Top with the meat and pine nut mixture, press- ing down with a spoon. FOR THE SAUCE In a pot, heat 1 coffee cup of vegetable oil and a pat of butter. Stir in 2 tbsps of flour to make a roux. Gradually pour in the reserved artichoke stock, stirring constantly. Adjust the flavor with ad- ditional lemon juice, salt, and a pinch of black pepper to taste. 7 If the sauce is too thick, add more water and