Artichokes Stuffed with Pork and Pine Nuts

Name: Artichokes Stuffed with Pork and Pine Nuts
Yield: 4 Servings
Ingredients: ½ teaspoon salt; 2 tablespoons chopped parsley; ¼ teaspoon grated nutmeg; ¼ teaspoon freshly ground black pepper; 1 egg, lightly beaten; 3 tablespoons pine nuts, finely chopped; Oil; 1 tablespoon lemon juice; 4 medium artichokes; ¾ pound lean pork, ground; 1 tablespoon shortening; 1 cup soft fresh bread crumbs; ¼ cup finely minced onion

Preparation info

4
Servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 medium artichokes
1 tablespoon shortening
¾ pound

Side dish
Starter
Main course

Method

Prepare the artichokes for stuffing and cook until partly tender in salted water to which lemon juice has been added. Drain.
Preheat oven to moderate (350°F.).
Melt the shortening in a s