Artichoke

Broth preparation:
In a sauce pan, add oil, flour, salt, 7 spices and water mixing well together

Allow to heat, until the mixture begins to thicken and then add the lemon juice

Artichoke and stuffing preparation: artichoke is boiled and then fried until golden in colour

In a saut pan add oil then meat and stir

Add salt to taste and 7 spices stir until cooked,then add pine nuts

Place artichokes in a pyrex try, then cover with minced meat and pine nuts

Pour broth over the top and cover with aluminium foil. Place try in a preheated oven.

Allow the try to cook top and bottom for 1 hour

Or until cooked and top has browned a little
serve with vermicelli rice

By: Faten El Soufi