Stuffed artichokes

Name: Stuffed artichokes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 100 ml Lemon juice; 2 Artichokes (about 700 g each); 1 Garlic clove; 2 yellow peppers (about 200 g each); 1 collar Lemon balm; 500 g Minced beef; 2 TABLESPOONS Oil; 100 ml dry red wine; 7-10 Tbsp black pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
100 ml Lemon juice
2 Artichokes (about 700 g each)
1 Garlic clove
2 yellow peppers (about 200 g each)
1 collar Lemon balm
500 g Minced beef
2 TABLESPOONS Oil
100 ml dry red wine
7-10 Tbsp black pepper

Directions

1
Put 2 litres of water, salt and 90 ml lemon juice in a large pot and heat it up. Shorten the artichoke stems with a sharp knife. Remove discoloured leaves. Cut back remaining outer leaves by about 2 cm. Wash the artichokes in cold water and drain. Sprinkle the stalk and artichokes with the remaining lemon juice.
2
Simmer the artichokes for about 25 minutes. In the meantime, peel garlic and press it through a garlic press. Wash the peppers, rub dry, halve and remove the seeds. Cut the pepper halves into fine cubes. Wash lemon balm, dab dry and chop finely, except for a little bit for garnishing. Mix garlic, diced peppers, minced meat and lemon balm in a bowl. Heat the oil in a pan and fry the minced meat until it is hot. Deglaze with red wine. Season with salt and pepper. Remove the artichokes and cut them in half. Remove hay. Spread the minced meat mixture in the hollowed artichokes.
3
Heat the oil in a pan and fry the minced meat until it is hot. Deglaze with red wine. Season with salt and pepper. Remove the artichokes and cut them in half. Remove hay. Spread the minced meat mixture in the hollowed artichokes. Serve garnished with remaining lemon balm. Serve with lemon aioli