Look for the frozen artichoke bottoms—a flat cup variety from Egypt—in Middle Eastern stores. There are about 9 in a 14-ounce package. Serve the dish hot with Vermicelli Rice (page 304).

　　

Ingredients

serves 4

　　1 large onion, chopped

　　3 tablespoons sunflower oil

　　11 ounces ground lamb or beef

　　Salt and black pepper

　　1/2 teaspoon ground allspice

　　1/4 cup pine nuts

　　14 ounces frozen artichoke bottoms, defrosted

　　1 tablespoon flour

　　Juice of 1/2 lemon

　　

Step 1

Fry the onion in 2 tablespoons oil until golden. Add the meat, salt, pepper, and allspice and stir, turning the meat over and crushing it with a fork until it changes color. In a small pan, fry the pine nuts in the remaining oil, stirring, until lightly colored, and add them to the meat.

　　

Step 2

Place the artichoke bottoms side by side in a shallow baking dish and fill them with the meat mixture. Mix the flour with lemon juice and blend well, then gradually stir in about 3/4 cup water, and pour into the dish. Cover with foil and bake in an oven preheated to 350°F for 25 minutes, or until the artichokes are tender.

　　Arabesque