Stuffed artichokes Turkish style

Ingredients for 4 servings:

• 200 g minced beef, low-fat
• 4 m.-large artichoke(s)
• ½ lemon(s), the juice
• 1 m.-large onion(s), chopped
• 3 spring onions, sliced ​​into rings
• 2 tomatoes, diced, peeled if desired (or 1 can of peeled, diced tomatoes)
• 1 tbsp tomato paste (not necessary if using peeled tomatoes)
• some parsley, finely chopped
• lots of dill, finely chopped
• 1 clove(s) garlic, finely chopped
• 4 tbsp Turkish rice (Tosya Pirinc – available in Turkish grocery stores)
• some olive oil
• salt and pepper
• 2 glasses of water
• n. B. Lemon juice, freshly squeezed, for drizzling

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Served with white bread for 4 people or with 2 artichokes for 2 people

First, wash the artichokes, remove the stems (save these), and trim some of the tips from the leaves. Remove any small leaves at the bottom of the artichokes. Immediately place them in a large pot of water with the juice of half a lemon (to prevent the artichoke from blackening). Peel the stems thoroughly (like a celery root—the edible core will still be clearly visible), cut them into 2 cm pieces, and add them to the lemon water. Then cook on the stovetop with the lid closed for about 30 to 45 minutes. Check frequently with your fingernail or a fork (scrape the inside of the leaves) to see if the artichokes are cooked through. The time varies depending on the artichokes and the stovetop; using a pressure cooker will certainly be much quicker. For the filling, place the ground meat in a pan and fry until there is no more liquid. Add a little olive oil. Then add the onions and fry until translucent. Then add the spring onions, tomatoes, tomato paste (if desired), garlic, and herbs, and season with salt and pepper. Then wash and add the Turkish rice. Mix thoroughly and add half a glass of water. When the artichokes are done, drain the water and slightly press the leaves apart to make them easier to stuff. The leaves can then be easily stuffed with a spoon until all the minced meat is used up. Transfer to a saucepan. Then pour another 1 1/2 glasses of water into the empty pan and use it to stir up any remaining minced meat. Then pour over the artichokes. Simmer with the lid closed and on low heat for about 30 minutes. Carefully remove the artichokes from the pan and serve drizzled with lemon juice. Served with white bread, this dish serves 4 people, and eaten on its own, allow about 1-2 artichokes per person. Important: During the meal, the inedible spines must be removed from the artichoke hearts. This is very easy to do with a spoon – just lift it out.