Ingredients Jump to Instructions ↓

  1. 12-15 large tender artichokes

  2. 3 Tablespoons butter

  3. 2 pound chopped meat

  4. 2 medium onions, minced

  5. 1 Tablespoons tomato paste diluted w/

  6. 1 1/2 c. of water salt & pepper to taste

  7. 1/2 cup grated kefalotiri cheese

  8. 1 recipe Bechamel sauce

  9. 2 zweiback, crushed or bread crumbs as needed melted butter as needed.

  10. 1 - 2 lemons, as needed

Instructions Jump to Ingredients ↑

  1. Preparation : Cut the stems from the artichokes so they can stand up. Peel off any bruised outer leaves ; cut the tips off the remaining leaves. Scoop out each 'choke leaving a small whole in the center. Rub the cut portions with lemon. Boil the artichokes in salted water until tender but not too soft (about 35-40 minutes). Drain well and place on a platter. To make the stuffing, melt the butter in a pot; add the meat and the onions . Stir to break up meat ; brown well.Add the tomato paste and salt and pepper. Simmer until all the juices are absorbed (about 30 minutes). Fill the artichokes and place in a buttered pan, and pour the bechamel sauce over them (allowing about 1 tbls. of sauce for each filled 'choke). Sprinkle with the cheese and the breadcrumbs. Brush with melted butter ; bake for 15-20 minutes in a 350 degree oven.


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