Served on their own, these stuffed arti-chokes make a delightful first course – or serve them with a hot tomato sauce and green beans as a main course, allowing
2 artichokes per person.
1 oz. plus
1 teaspoon butter 4 medium-sized globe artichokes, trimmed, chokes removed, cooked and drained 1 small onion, finely chopped 1 lb. lean minced beef
1 tablespoon prepared French mustard
1 tablespoon tomato puree
1 teaspoon salt
2 teaspoon black pepper
1 teaspoon paprika
2 pickled beetroots , finely chopped
2 pickled gherkins, finely chopped
2 tablespoons sour cream
2 oz. Parmesan cheese, grated
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Using the teaspoon of butter, grease a shallow baking dish large enough to hold the artichokes in one layer. Set aside.
Using a sharp knife, cut off a thin slice from the bottom of each artichoke to give it a stable base. Set aside.
In a medium-sized saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Stir in the beef and fry, stirring frequently, for 10 minutes.
Remove the pan from the heat and stir in the mustard, tomato puree, salt, pepper, paprika, beetroots , gherkins and sour cream.
Divide the mixture equally among the cavities of the artichokes and place the artichokes in the prepared baking dish.
Sprinkle over the grated cheese and place the dish in the centre of the oven. Cook for 20 to 30 minutes or until the cheese has melted and is golden brown.
Remove the dish from the oven. Using two forks, transfer the artichokes to individual warmed serving plates and serve immediately.