15 ml (1 tbsp) olive oil
1 onion, finely chopped
25 g (1 oz) pine nuts
450 g (1 lb) minced lamb
15 g (2 tbsp) chopped parsley
2.5 g (1/2 tsp) black pepper
pinch salt
8 large artichokes, stems trimmed and outermost leaves removed
900 ml (1 1/2 pt) water
25 g (1 oz) butter
50 ml (2 fl oz) lemon juice
1 onion, finely chopped
25 g (1 oz) pine nuts
450 g (1 lb) minced lamb
15 g (2 tbsp) chopped parsley
2.5 g (1/2 tsp) black pepper
pinch salt
8 large artichokes, stems trimmed and outermost leaves removed
900 ml (1 1/2 pt) water
25 g (1 oz) butter
50 ml (2 fl oz) lemon juice
method
1. Heat the oil in a small saucepan.
2. Add the onion and pine nuts and cook for 3-5 minutes over a low heat.
3. Combine the lamb with the onions and pine nuts in a small mixing bowl.
4. Add the parsley, pepper and salt. Mix thoroughly.
5. Stuff the artichokes with the meat mixture, inserting small quantities between the leaves with a teaspoon.
6. Place the artichokes upright in 2 large saucepans, 4 in each pot.
7. Fill each pot with half the water. Reduce the heat to low and cover the pots. Steam the artichokes for 45 minutes and then drain well.
8. In a small saucepan, melt the butter and add the lemon juice. Pour the mixture over the artichokes and simmer for 15 minutes.
9. Serve warm.
2. Add the onion and pine nuts and cook for 3-5 minutes over a low heat.
3. Combine the lamb with the onions and pine nuts in a small mixing bowl.
4. Add the parsley, pepper and salt. Mix thoroughly.
5. Stuff the artichokes with the meat mixture, inserting small quantities between the leaves with a teaspoon.
6. Place the artichokes upright in 2 large saucepans, 4 in each pot.
7. Fill each pot with half the water. Reduce the heat to low and cover the pots. Steam the artichokes for 45 minutes and then drain well.
8. In a small saucepan, melt the butter and add the lemon juice. Pour the mixture over the artichokes and simmer for 15 minutes.
9. Serve warm.
serving amount
serves 8
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