| How To Cook: |
|
|
1. Preheat oven to 375°.
|
2. Wash artichokes and cut off stems close to the base. Cook in boiling salted water to cover for 25 to 30 minutes, or until stalks can be pierced easily with a fork.
|
3. Drain upside down. Cut off top third of leaves with kitchen shears; remove center leaves and chokes.
|
4. Lightly brown lamb and onions in oil; add breadcrumbs, parsley, eggs, salt, pepper, and nutmeg and mix well.
|
5. Spread artichoke leaves slightly apart and fill centers with meat mixture. Place in a 9 by 9 by 2-inch baking dish.
|
6. Pour hot water around artichokes to a depth of one inch. Bake, uncovered, for 30 to 35 minutes, or until heated through.
|
|
WINE SAUCE:
|
1. Combine wine and onion in a small saucepan.
|
2. Add olive oil, vinegar, parsley, lemon juice, salt, and pepper; mix well.
|
3. Cook until mixture is heated through, but do not boil.
|
4. Serve the stuffed artichokes with the wine sauce.
|
