A springtime main dish made by stuffing artichoke hearts with a ground-meat rice filling and cooking them over low heat in lemony water. The artichoke's slightly bitter taste is balanced by the spiced ground-meat filling, and it is served hot.
Trim the tough leaves off the artichokes and remove the hearts, dip the cut surfaces in lemon juice immediately.
Knead and mix the ground meat, rice, onion, dill, salt and black pepper thoroughly in a bowl.
Fill the center of the artichoke hearts with the filling, pressing it in.
Arrange the stuffed artichokes in a pot, add water, olive oil and lemon juice on top, and cook covered over low heat for 30-35 minutes.
Important: dip the cut surfaces of the artichokes into lemon water immediately when cleaning them, otherwise they darken quickly. Caution: adjust the cooking water so it doesn't exceed halfway up the artichokes, too much water can break up the filling.
Adding a few drops of lemon juice to the filling strengthens the balance between the artichoke's slightly bitter taste and the ground-meat filling; adding fresh dill at serving time makes its aroma more pronounced.
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