• 5 medium artichokes
  • Water
  • 2 lemons
  • ½ glass of sunflower oil
  • ½ kilo minced beef
  • ¼ glass of washed rice
  • 2 chopped medium onions
  • 3 diced tomatoes
  • ¼ bunch of chopped parsley
  • 1 tablespoon tomato paste
  • 1 tablespoon of salt
  • 1 teaspoon of black pepper
  • ¼ teaspoon cumin


5 people, preparation time 60 minutes

Cut off the end of the stem and remove the tough outer leaves with a knife and cut off the thorns. Then, with a knife, remove any leaves toward the base. Remove the hairy choke. Cut 1 lemon in half and rub onto the cut surfaces of the artichoke as you clean it to prevent discoloration.

Fry the minced meat in a large frying pan with three tablespoons of oil. Add rice, onion, tomato and parsley respectively. Add tomato paste and cook for another 5 minutes. Add salt, pepper and cumin and remove from the stove. Add lemon and mix well. Fry the artichokes in the oil until they turn pink over medium heat. Fill the artichokes that you have fried with minced meat. Put the artichokes in a pot and add boiled water to cover the artichokes and let it cook over medium heat for 30 minutes. When artichoke leaves can be easily removed, artichokes are cooked. Serve hot with yogurt.

Note:  The heart of the cooked artichokes and the white parts of the leaves can be eaten.

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