Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 Fresh artichokes
- 1/2 lb. Ground lean veal meat
- 1/4 cup Chopped onions
- 3 tablespoons Pine nuts
- Lemon juice
- Salt, pepper and cinnamon
- Vegetable oil
Directions
Take out all the thick leaves around the artichoke. Cut the top horizontally. Cut the base, too. With a tablespoon remove the hairy center, making a well in the center.
Do the same thing with the rest, putting them in a pan filled with water and 1/4 cup lemon juice when you finish each one, in order to preserve its color.
With one tablespoon butter, stir the meat, onions and pine nuts till brown. Add the seasoning.
Fry the drained artichoke with 5 tablespoons vegetable oil till slightly brown. Drain.
Arrange in pan, pour in it a cup of water and 1/4 cup lemon juice. Adjust the seasoning.
Bake in a 350 degree oven for 30 minutes till they are tender. Serve with Aroz Mofalfal and green mixed salad.
Category:Arabian Recipes
Category:Arabian Vegetarian