- 1 soup spoon butter
- 1/2 soup spoon flour
- 1/2 soup spoon salt
- 2 lemons
- 3 glasses meat broth
- 6 artichokes
- For the Garnish: 1 glass water, 1 soup spoon butter, 1/2 soup spoon salt, 2 finely chopped onions, 3 chopped tomatoes and 3 small tomatoes, 300 grams ground lamb
Peel the artichokes as described in the recipe, "Artichokes in Olive Oil." Be sure to immediately rub the artichoke heart with lemon as soon as it is peeled to prevent it from turning black.
In a saucepan, partially cook the meat in butter. Add flour, stir, and remove from heat.
Place the artichoke hearts side by side over the meat. Add the juice of one lemon, salt and water, and the small onions. Cover. Boil, then simmer for 1 to 1 and 1/4 hours. Serve this dish sprinkled with chopped dill.
Place the artichoke hearts on a buttered oven dish or casserole, bottom down, and add the liquid remaining from the artichoke saucepan. The liquid should fill the dish to the height of 1 cm. Put a portion of the prepared meat into the hollow of each artichoke. Then on each, place half of a small tomato. Cover and heat on the stove or in the oven for 15 minutes.