Enguinar 2
(Stuffed Artichokes) Recipe

Origin: Armenia Period: Traditional

Ingredients:

4 artichokes
2 tbsp lemon juice (more if storing the artichokes in water)

For the Filling:
450g minced meat
3 onions, finely chopped
2 tbsp fresh flat-leaf parsley, chopped
1/8 tsp ground cinnamon
1/8 tsp ground allspice
1/2 tsp dried mint, crumbled
1/4 tsp dried basil, crumbled

Enguinar 2
(Stuffed Artichokes) Preparation:

Method:

Fry the meat in a non-stick pan for about 5 minutes then add the onions and continue frying for about 10 minutes more, or until the onions are beginning to turn golden. Stir-in the spices and herbs and fry for 5 minutes more then take off the heat.

Thoroughly wash the artichokes then prepare by pulling off the outer layer from each one. Cut the tops off the leaves by cutting right across the artichokes about half-way up (discard the tops). Scoop out the thistle-like 'chokes' in the centre and discard.

Cover the prepared artichokes with water acidulated with lemon juice to prevent discolouration and keep them in this liquid until the meat mixture is cold and you are ready to cook.

When ready, stuff each artichoke with the meat mixture. Arrange the artichokes so they are standing up in a pan. Carefully add 250ml water and 2 tbsp lemon juice down the sides of the pan. Bring to a simmer, secure a tight-fitting lid and cook for 1 hour over a low heat. Serve hot.

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