Saturday, May 29, 2010

Artichoke Mehshe



Serves 4

10 fresh artichoke hearts
For the filling:

2 onions chopped
300g minced lamb
2 tbs pine nuts
2 tbs oil for cooking
1/4 tsp mixed spices
Salt & pepper
For the sauce:

2 tbs butter
3 tbs lemon juice
1/4 tsp mixed spices
2 cups water (from the artichokes)
1 tbs flower
Salt & pepper

** Important **

The mixed spices used here are the traditional '7 spices' you can buy off the shelf.


** Tip **

If you can't find fresh artichokes, you can substitute with tinned artichokes.

Place artichokes in pan add water and a pinch of salt. Boil then simmer for 20 mins. Remove the artichokes but reserve water. Arrange artichokes in an oven tray.

To make the filling: Fry onions and pine nuts in oil, when soft add mince with salt, pepper and mixed spices. Fry till mince is cooked. Spoon the mixture on top of artichoke hearts.

To make the sauce: Heat butter in deep pan and add flower. Cook for a minute. Add the reserved water - a small quantity at a time - and keep stirring over heat. It should take about 2 cups of water. Add the lemon juice, spices, salt & pepper. Pour over the artichokes.

Bake in oven on moderate heat for 20 mins. Serve hot with rice.