15 frozen whole artichoke hearts, defrosted
1 1/2 lb lean mince lamb
3 cloves garlic, crushed
1 cup fresh lemon juice (from around 12 medium lemons)
1/2 cup water
3 celery sticks
1 large chopped onion
1 stock cube, chicken or lamb
1/2 tsp cumin
1 tbsp crushed garlic cloves
1/2 tsp freshly milled black pepper
2 tbsp olive oil
3 tbsp chopped fresh coriander
1/2 cup bread-crumbs
Salt and pepper
Prepare lemon sauce
Combine in a bowl 3 garlic cloves, crushed, 1 cup fresh lemon juice, 1/2 cup water and 3 celery sticks and set aside.
Prepare the lamb mixture
Mix the lamb with eggs, parsley, stock cube, cumin, onions, garlic and pepper.
Stuff and cook artichokes
Stuff the artichokes with the lamb mixture until just above the rim. Dip the top of each each artichoke in the remaining beaten egg, followed by bread-crumbs. Heat the oil in a frying pan, and fry the artichokes tips down until golden brown.
Put the artichokes in a baking dish bottoms down, and pour the lemon sauce around them, making sure the sauce does not go over the top of them.
Cover with foil, and cook for 20-25 minutes at 350oF until meat is cooked through
Serve with chopped coriander sprinkled over the top.