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Prepare the tomato sauce:
Pour the olive oil into a casserole dish or large deep frying pan with a lid.
Brown the onion cut into strips.
Add the chopped garlic and brown quickly.
Add the crushed tomatoes with the juice and spices and aromatic herbs, the stock or water, salt and pepper.
Bring to the boil, lower the heat, cover and cook for a few minutes while you prepare your vegetables.
Minced meat stuffing:
In a salad bowl, mix the minced meat with the spices and aromatic herbs. Knead everything by hand.
Stuff the artichoke bottoms with the meat. If you have any leftover, make balls.
Cooking the vegetables:
Add your meat-stuffed artichokes (and possibly the meatballs), the potatoes and the peas to the tomato sauce.
If necessary, add a little broth or water. Bring to the boil, cover and lower the heat. Let simmer for about 30 minutes.
After cooking, the sauce should be reduced and the vegetables cooked. If you have added too much water or broth, simply reduce the sauce over high heat and uncovered to let it evaporate.
To serve:
Serve hot as is or with fresh bread to dip in.
Optionally, drizzle with olive oil, lemon juice and sprinkle with chopped parsley (coriander or other aromatic herbs according to your taste). Enjoy!
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