Lebanese Stuffed Ardi-shoki hearts

A melt in the mouth artichokes filled with minced meat. Served as a main dish with a side of rice pilaf.

Cooking time: 40 mins

Prep time: 35 mins

Ingredients for 4 people

What do you need?

• 12 artichoke hearts.

• 350 grams of ground beef or lamb.

• 1 yellow onion chopped.

• 4 to 5 ripe tomatoes, peeled , seeded and diced.

• 1 tablespoon tomato paste.

• 50 grams toasted pine nuts.

• 1/2 tsp black pepper.

• 1/ teaspoon of mixed lebanese 7 spices.

• 1 tsp cinnamon.

• Salt to taste.

How to proceed?

1. Fill a large bowl with water and lemon juice.

2. Break the leaves off the artichokes until you reach the hearts.

3. Cut the stems short and remove the hairy choke using a knife and/ or a spoon.

4. Place the hearts in the lemony water to prevent discoloration.

5. In a large skillet, over medium heat, add some extra virgin olive oil, add chopped onions and salt and cook until soft for about 7-10 minutes.

6. Add ground beef and spices and mix well with onions, brown the meat for 10- 15 minutes.

7. In a small pan, roast the pine nuts and cook for 3 to 4 minutes or until golden-brown.

8. In a bowl over medium low heat, add the chopped tomatoes together with tomato paste and some water. Bring to a boil; simmer for 20 minutes.

9. Preheat the oven to 175 degree Celsius. Prepare a baking tray. Pour in the prepared tomato sauce.

10. Drain and arrange the artichokes hearts over the tomato sauce one next to the other.

11. Fill each artichokes heart with the beef mixture and top with some toasted pine nuts. Cook for 20 minutes.

12. Serve warm with a side dish of rice pilaf.