Malzemeler
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4 small artichokes
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200g lamb meat
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1 tomato, grated
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1 medium onion, grated
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1/2 red bell pepper, diced into small cubes
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2 cloves garlic, crushed or grated
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1/2 bunch dill
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3 spring onions, finely chopped
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2 tablespoons fine bulgur (30g)
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2 tablespoons tomato purée (40g)
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3 tablespoons Livvy Olive Oil (30g)
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Salt
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Black pepper
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Red pepper flakes
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Cumin
Tarifler
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Trim the stems of the artichokes and carefully slice the base so they sit flat in the pot. Cut off the tops and gently scoop out the centers without damaging the structure. Remove the tougher outer leaves.
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Dice the lamb into very small cubes.
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In a bowl, mix together the grated tomato, onion, red bell pepper, garlic, dill, and spring onions.
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Add the finely chopped lamb and the rest of the chopped ingredients.
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Stir in the bulgur, tomato purée, 2 tablespoons of olive oil, and spices. Mix everything thoroughly.
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Stuff the artichokes with the prepared filling. Gently open the outer leaves and tuck some of the filling between them as well.
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Arrange the stuffed artichokes in a wide pot.
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Add 4 cups of water and 1 tablespoon of olive oil to the bowl that held the filling, then pour this liquid into the pot.
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Cover and cook for about 1 to 1.5 hours, or until the lamb is tender.
