3 tbsp lemon juice
1 cup ground meat
1 tbsp Al Wadi Al Akhdar butter
1 small onion, minced
2 tbsp pine nuts
1 tbsp minced parsley
2 tbsp tomato sauce
¼ tsp each black pepper, allspice, hot red pepper
salt to taste
200g/half a can Al Wadi Al Akhdar chopped tomatoes
To prepare the artichokes, trim off all but one-half-inch from the stem ends. Peel off the tough outer leaves and cut off about one-half-inch from the tops. Part the leaves in the center and with a teaspoon scoop out the thistle-like choke and pink leaves. To keep the artichokes from darkening, drop them into a pan of cold water to which you have added one tablespoon of flour, three tablespoons lemon juice and one teaspoon of salt.
To prepare the filling, in a skillet sauté the ground meat with the butter and the onion for about 15mn, or until the onion is translucent. Add the pine nuts, parsley, tomato sauce, spices and salt.
Stuff the artichokes with the meat mixture. Arrange them in an ovenproof casserole. Add the tomatoes. Sprinkle lightly with salt. Bake at 350 degrees about 45mn. During baking, baste several times the juices from the pan. Serve hot, decorating with minced parsley and fresh dill.