1/2 kg artichoke bottoms (I think you can get a packet of frozen ones which have up to 10 bottoms)
1/3 cup pine nuts
150-180g minced meat
1 med-large carrot, finely diced into cubes
1 cup pea pods
1 medium onion, finely diced
citric acid, salt, pepper, mixed spice; paprika is optional
Add the artichoke bottoms into a pot.
Fill the pot with water until the bottoms are immersed.
Cook on medium-high heat for 10 minutes.
Drain the water.
Add the artichokes into a deep pan with water until they are almost immersed.
Leave on medium-high heat, covered for 15 minutes.
In the meantime, add the onion to a pot with a drizzle of oil.
Cook until the onion is soft (don’t brown it, though!)
Add the meat, salt, pepper and spices to the pot and a few tablespoons of water.
Leave covered to cook for 10 minutes, stirring occasionally.
When the meat is almost done, add the carrot to the artichoke.
Follow the carrot with peas.
When the meat is ready, add it to the artichokes.
Next, add the citric acid, salt, pepper and spices. Do this to taste.
Cover and leave to cook on medium-high heat for 30 minutes.
Check on them occasionally. At the 30 minute mark, try pushing through an artichoke with a spoon, if it is soft and the side splits, then your artichokes are ready. Otherwise leave covered for another 10-15 minutes.
In the meantime, roast some pine nuts in a drizzle of oil. Be sure not to burn them. You just want a rosy golden colour. Leave aside.
When the artichokes are ready, dish up. Use a tablespoon to add the meat and veggies into the artichoke bottoms.
Top with the roasted pine nuts, and sprinkle some mixed spice for added flavour.
Pour the broth into small bowls so that everyone can enjoy with the artichokes.
Serve this dish with rice. Just so that it’s a little more filling.
This dish is best eaten hot. Don’t burn your tongue though… Eat slowly and remember to wholeheartedly: