Stuffed artichokes

Ingredients for 2 servings:

• 400 g artichoke(s), frozen
• salt water
• some lemon juice
• 200 g minced meat, mixed, lamb and beef
• 3 tbsp parsley, fresh or dried, chopped
• 1 small onion(s)
• 2 tsp salt
• 1 lemon(s)
• 400 ml vegetable stock
• 1 tbsp flour
• 1 tbsp butter
• 200 g basmati rice
• 2 tbsp olive oil
• 1 tsp salt
• 500 ml water
• 2 tbsp rice noodles (Arpa Sehriye)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Arabic dish with minced meat

Remove the frozen artichoke bottoms from the freezer and cook in a pot with water, a little salt, and lemon juice for 10 minutes. Then arrange them side by side in a baking dish. Preheat the oven to 200°C (top/bottom heat). Peel and finely chop the onion, and mix well with the meat, salt, and parsley. Form small patties and fill the artichoke bottoms with them. Melt the butter in a small pan and add the flour, stirring well until a roux forms. Deglaze the pan with the vegetable stock and lemon juice, and bring to a boil briefly. Pour the sauce over the artichokes. Place the baking dish in the oven for about 30 minutes, until the meat is cooked through. Meanwhile, heat the olive oil in a saucepan and briefly fry the rice noodles until golden brown. Add the rice, water, and salt. It’s important to always use one glass of rice with two glasses of water and 1 teaspoon of salt for the best basmati rice. Simmer on the highest heat with the lid closed for one minute, then reduce to medium and simmer for another 2-3 minutes. Then reduce the heat to very low and cook for about 15-20 minutes. The water must be completely absorbed so the rice doesn’t become mushy. Turn off the heat and let the rice rest for 10 minutes with the lid closed. Serve the artichokes on plates, add the rice, and drizzle with a little sauce.