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Egyptian Stuffed Artichokes

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4 Artichoke try to choose ones that do not have too many brown spots on them)
1 Lemon
1 cup Cooked Ground Lamb
1 Onion finely chopped
1 tablespoon Olive Oil
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
15 oz can Low Sodium Tomatoes
2 tablespoons Butter or Olive Oil
1 cup Milk
1/4 cup Flour
pinch All spice

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Egyptian Stuffed Artichokes


    This dish is a real crowd pleaser that can be served as a main dish or as a starter. It does require a bit of effort to assemble but the end results are worth the time. This dish pairs well with a dry white wine such as a Chardonnay or a Rosé.

    • Medium


    Add oil and spice to pan.

    Sauté until spice are aromatic.

    Add onions and sauté until translucent

    Add ground lamb cook until done around 5-6 minutes.

    Drain off any excess oil then return meat to the pan.

    Add tomatoes.

    To prepare the artichokes:

    Cut off exterior leaves (top and bottom) until you get to the heart – what the leaves are attached to at the base.

    Cut off the top of the artichoke.

    Scoop out all the hairs in the artichoke; they are probably purplish in color.

    Bring to boil a medium sized pot with water, a pinch of salt and two or three slices of lemon.

    Add the artichokes to the boiling water.

    Leave them to cook until you can easily pass a knife through one of them (about 10 minutes).

    Béchamel sauce:

    On medium heat, add butter or olive oil to a pot.

    When butter has melted, add milk to pot.

    Keep stirring milk and butter until it is hot; but not boiling.

    With a whisk or fork, add a bit of the flour stirring vigorously.

    Keep stirring until all the flour is added.

    The sauce will thicken up once everything has dissolved.

    Remove from the heat.

    To assemble:

    Drain the filling In a lightly greased casserole dish, arrange the cooked artichokes in the dish.

    Fill artichokes with Tomato lamb mixture.

    Cover each stuffed artichoke with béchamel.

    Bake at 350 degree for 10-15 minutes or until they are golden.

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    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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