8 fresh artichokes or 16 canned artichokes
1 lb minced lamb or beef
3 onions, finely chopped
2 tsp pine nuts, chopped
4 tsp raisins or currents
1/4 tsp cinnamon
1/2 tsp allspice
2 tbsp parsley, finely chopped
freshly milled black pepper
If using fresh artichokes: cut off the stems and trim the leaves all the way around until there are only some remaining at the bottom. Use a sharp knife or scissors to trim the leaves. Fill a large saucepan with water and put in the lemon juice and the artichokes. Bring to the boil then reduce to a simmer and cook until the artichokes are tender and a leaf can easily be pulled away from the base. Remove with a slotted spoon and put into a bowl of cold water to cool. Once cool use a sharp knife to remove the chock from the centre, along with any prickly sharp leaves. There should now be the tender heart at the bottom, and walls of trimmed leaves which can be stuffed. Keep in cold water with lemon juice added.
If using tinned artichokes, drain and rinse well.
Prepare the filling
Saute with minced lamb or beef in a large frying pan using oil or butter if required. Add the onions and continue to fry . Once the onions are soft ( but not browned) add the pine nuts, allspice, raisins or currents and salt and pepper to taste. Finely add the chopped parsley.
Stuff artichokes and bake
Stuff each artichoke with some of the mixture and place in a shallow baking dish. Do not overfill, and place the artichokes together so that they all stay upright. Add water to the bottom of the dish to about 1/4″ deep and bake for 20 minutes at 350oF.
Take out the oven and squeeze lemon juice over the top and scatter with finely chopped parsley.