Ardishawki mihshi

Ardishawki mihshi

Stuffed artichokes

By
From
The Complete Middle Eastern Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
8 large globe artichokes
1 lemon, juiced
1 tablespoon olive oil
1 onion, finely chopped
40g pine nuts
500g finely minced lamb
1 tablespoon flat-leaf parsley, finely chopped
2 teaspoons salt
freshly ground black pepper, to season
40g butter
2 tablespoons plain flour

Method

  1. Wash and prepare the artichokes. Open them carefully with your fingers to expose the choke and remove it with a teaspoon. Drop the prepared artichokes into a bowl of cold water with half the lemon juice.
  2. Heat the oil in a frying pan and gently fry the onion until translucent. Add the pine nuts and stir until lightly browned.
  3. Tip the mixture into a bowl and add the meat, parsley and 1 teaspoon of the salt. Season with pepper and mix well.
  4. Drain the artichokes and fill the centres with the meat mixture, forcing in as much as they will take, and mounding the meat on top.
  5. Arrange the artichokes upright in a large saucepan, in a single layer if possible. Add 500 ml water and the remaining 1 teaspoon salt. Sprinkle the remaining lemon juice over the artichokes.
  6. Cover and bring to just below the boil. Simmer gently for 45–60 minutes, or until the artichokes are tender.
  7. Drain off the liquid into a measuring jug and top it up to 375 ml with water, if needed. Keep the artichokes hot.
  8. Melt the butter in a small saucepan and stir in the flour. Cook for 1 minute, then add the reserved cooking liquid, stirring constantly. Bring to the boil, still stirring, then boil gently for 2 minutes.
  9. Arrange the artichokes on a platter and drizzle with the sauce. Serve hot.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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