Look for the frozen artichoke bottoms—a flat cup variety from Egypt—in Middle Eastern stores. There are about 9 in a 14-ounce package. Serve the dish hot with Vermicelli Rice (page 304).
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Fry the onion in 2 tablespoons oil until golden. Add the meat, salt, pepper, and allspice and stir, turning the meat over and crushing it with a fork until it changes color. In a small pan, fry the pine nuts in the remaining oil, stirring, until lightly colored, and add them to the meat.
Step 2
Place the artichoke bottoms side by side in a shallow baking dish and fill them with the meat mixture. Mix the flour with lemon juice and blend well, then gradually stir in about 3/4 cup water, and pour into the dish. Cover with foil and bake in an oven preheated to 350°F for 25 minutes, or until the artichokes are tender.
