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Stuffed Artichokes
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- Cook the artichokes whole in salted water. When they have cooled, remove a few outer leaves and scoop out the insides with a teaspoon, taking care not to damage the heart too much.
- In a bowl, mix the ground meat, egg, salt, breadcrumbs, crushed garlic and saffron, and knead well.
- Fill the artichokes with the mixture and coat them with breadcrumbs to form a crust.
- Turn on the oven. Put olive oil, the onion and the glass of white wine in an ovenproof dish, add the artichokes, and baste them from time to time so they do not dry out.
- When the filling has set, turn off the oven.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Alcachofas rellenas (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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