Artichokes with Veal and Peppers

This is a decorative supper dish which is worth the time and effort required to prepare it. Serve a sauce with it of melted butter mixed with a few drops of lemon juice for the artichoke leaves and heart.

4 artichokes lemon, halved

1 fl. oz. lemon juice enough boiling water to cover the artichokes

1 tablespoon salt

3 tablespoons olive oil

1 lb. minced veal

1 green pepper, halved, seeded and finely sliced

1 onion, finely chopped

1 garlic clove, crushed

1 teaspoon salt freshly ground black pepper

2 teaspoon ground nutmeg

4 tomatoes, blanched, peeled and chopped

2 oz. grated Cheddar cheese

Wash and prepare the artichokes for boiling. Squeeze lemon juice over the cut areas to prevent them discolouring. Using a sharp knife, cut off the top one-third of the artichoke. Pull open the centre leaves carefully and pull out the yellow and purple leaves from the centre. Using a teaspoon, scrape and pull off all the fuzzy choke to expose the heart. Squeeze a little lemon juice into the hollow. Push the leaves back together again.

Stand the artichokes in a large sauce-pan. They must fit snugly into the sauce-pan so they keep their shape while boiling or tie a piece of string around each one.

Pour the boiling water and lemon juice over the artichokes so that they are completely covered. Add the salt. Cover and simmer the artichokes over medium heat for 25 minutes, or until the bases are tender when pierced with a sharp knife.

Meanwhile, heat the oil in a large saucepan. Add the onions to the oil and cook over medium heat, stirring, for 3 minutes.

Add the veal and continue cooking until the meat is brown. Add the green pepper, garlic, salt, 4 grindings of pepper and the nutmeg and mix well.

Stir in the tomatoes and cheese. Reduce the heat to low and cover the saucepan. Simmer gently for 20 to 25 minutes, stirring occasionally.

While the veal mixture is cooking, remove the cooked artichokes from the water with a slotted spoon. Turn them upside down in a colander to drain. Keep the artichokes warm.

When the veal mixture is ready, fill the artichokes with it and serve hot.

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