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Stuffed Artichokes (M, TNT)
Source: From my mother with Love & more
Serves: 6

6 artichokes
2 tbsp. vinegar, Note #1
1/2 pound ground meat (I use chicken)
1 big onion, cut into small cubes
2 tbsp. oil
1 cup semi cooked rice, Note #2
1/2 cup parsley, chopped fine
1/2 tsp. cinnamon (optional, I like it)
3 tbsp. pine nuts
Salt, and freshly ground pepper
2 cups orange juice + 1/2 cup water, or chicken stock
2 tbsp. ketchup
2 tbsp. brown sugar
1 tbsp. soy sauce
Salt, only if needed for the sauce

Note #1: To prepare the artichoke, you will need a sharp knife (I use the bread knife and kitchen scissors). Cut with the knife the top of the leafs very near the heart. With the scissors, cut the leaves around the artichokes. Boil them with 2 tbsp. of vinegar for 10 minutes. Rinse in cold water, and with a spoon, scrape out the inside of the artichoke, until you reach the heart. Flatten the leaves a little bit. Arrange artichokes in a round Pyrex. Try to squeeze them together so that they will stand, not fall, during baking.

Note 2: The semi-cooked rice, you prepare. First wash them well, and cook with a lot of boiling salty water only for 5 minutes. Drain, and rinse well in cold water. Leave in the sieve, until ready for further use.

In a wide frying pan, warm well the oil, and fry onion until light brown. Add the ground meat, mix, and stir, until no liquid remains. Take off the fire and add all other ingredients until the orange juice.

Mix until well blended. and stuff the artichokes. In another bowl mix all the ingredients for the sauce, from the orange juice to the end. Taste, and add salt if needed. It should be semi-sweet in taste.

Pour over artichokes, and around them, Cover well, and bake in pre-heated 350°F (180°C) oven for 1 hour & 15 minutes. It is even better the day after. Serve with white rice.

Poster's Notes: In Israel now is the time for artichokes. Everybody in my family is simply crazy for them. They like to eat it stuffed or not, as long that they can suck the leafs, and eat the heart of the artichoke. This recipe that I am sending you, is my own variation. Simple, and really goooood. The only work is to prepare them, and it is not such an ordeal the minute you do it once.

Posted by Rina Perry

Nutritional Info Per Serving: N/A