Vegetables
This dish combines tender artichoke stems with flavorful minced meat. Slow-cooked with a hint of rice to thicken the broth, it is a nutritious and satisfying main course.
Ingredients :
- 1/2 bunch of artichoke stems
- 1 large onion
- 150 g minced meat (ground meat)
- 3 tbsp olive oil
- 2 stalks of scallions (spring onions)
- Half a bunch of fresh dill
- 4 tbsp tomato sauce
- 1 tsp tomato paste
- 1.5 tsp sweet red paprika powder
- 1 tsp salt
- 1 tbsp rice
- 1.5 cups boiling water
- 1 small lemon
- 1 cup of reserved artichoke boiling water
Preparation :
- First, boil the artichoke stems in a pressure cooker for about 13 minutes. Be sure to reserve 1 cup of the boiling water before draining.
- Finely chop the onion. Add the minced meat, olive oil, and chopped onion to a pot. Sauté over medium heat until the onions soften and the meat is fully browned.
- About 5 minutes into the sautéing process, stir in the tomato paste.
- 2 minutes later, add the finely chopped scallions.
- After a few minutes, place the boiled artichokes (and stems) into the pot. Pour in the 1 cup of reserved boiling water.
- Add the tomato sauce, red paprika powder, and salt, then stir gently.
- Next, add the 1.5 cups of boiling water, the finely chopped dill, and the rice.
- Squeeze in the lemon juice and give it a final mix.
- Cover the pot with the lid. Let it simmer on the lowest heat setting of a medium burner for approximately 50-55 minutes.
