Stuffed Artichokes

Name: Stuffed Artichokes
Cuisine: Saudi Arabian
Ingredients: 1 teaspoon black pepper; 1 teaspoon ground cinnamon; 1 tablespoon salt; 60 g (2 oz) pine nuts; 250 g (8 oz) beef, minced; 2 large onions; 500 g (1 lb) lamb, plus a piece of lamb’s tail or other lamb fat; ½ lemon; 1½ kg (3 lb) artichokes; 375 g (12 oz) margarine

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

The winning recipe in the 1964 ‘National Queen of the Kitchen’ contest, held in Israel. It was submitted by Mrs Abla Mazawie, a well-known restaurant owner in Nazareth. It is also an old Arab dish.

Ingredients

1½ kg (3 lb) artichokes
½ lemon
375

Asia
Saudi Arabia
Israel
Main course
Mediterranean
Gluten-free

Method

Peel the artichokes to the hearts. Pierce and remove the chokes. Soak the artichokes in cold water acidulated with the juice of ½ a lemon.

Melt the margarine in a frying pan and fry the artichokes on all sides. Remove to a baking tray.

Mince the meat and onions together. Fry in the margarine in which the artichokes were fried. Add the pine nuts, salt, pe