Cypriot Recipes – Stuffed Artichoke

by Ralph Kratzer

For 4 portions:

 • 4 artichokes

• 400 grams minced meat (best beef)

• 2 onions

• 2 tomatoes

• ¼ bunch of parsley

• 2 tablespoons of salt

• 1 tablespoon of black pepper

• 50 grams oil

• 1 lemon

• 175 ml dry white wine

Preparation:

Remove the hard outer leaves from the artichoke and cut off the stems.

Cut the ends of the remaining leaves with scissors and scoop out the inner body.

Leave in lemon juice.

Fry the minced meat with chopped onions.

Add salt, parsley and black pepper.

Stuff the artichokes with the mix.

Cut the tomatoes into halves and use them as a lid to close the artichokes.

Heat the oil in a large saucepan, place the artichokes into it side by side.

Pour in the wine, cover and simmer for about 30 minutes over low heat until the artichokes are tender but still have some bite.

Serve hot, goes well together with yogurt or Tsatziki.