Stuffed Artichokes
Instructions
Cut the stems of the artichokes to produce a flat, stable bottom.
Rub the cut surface with the cut side of the lemon.
Discard any small leaves at the base and any discolored leaves.
Cut off about one-inch from the top of the artichoke and rub the cut surface with lemon.
With a scissors, snip each thorny leaf tip.
Rub with more lemon.
Separate the center leaves with your hands and scoop out the hairy choke with a spoon or a melon-baller.
Turn the artichokes upside down and press them firmly to flatten them slightly and separate the leaves.
Preheat the oven to 375 degrees.
Lightly grease a baking dish.
of the olive oil in a skillet over moderate heat.
Add the onion, garlic, mushrooms and parsley and cook for .
Add the meat and cook for another , or until the meat has turned color.
Remove the pan from the heat.
Add the breadcrumbs to the pan and stir ingredients to combine.
Stir in the egg, oregano, salt, pepper and lemon juice.
Spoon some of the filling into the centers of the artichokes and stuff the rest between the leaves.
Put the artichokes inside the baking dish.
Pour enough hot water inside the baking dish to come one-inch up the sides.
Sprinkle the artichokes with the remaining olive oil.
Cover the dish with aluminum foil.
Bake for .
Remove cover and bake for another or until the artichoke base is tender.
Spoon some tomato sauce on top of the artichokes for the last