Stuffed artichoke hearts

A starter for your next dinner party or adelicateble side for any meal.

Ingredients

• 1 tbsp olive oil, plus extra to drizzle

• 1 onion, finely chopped

• 1 garlic clove, chopped

• 500g beef or veal mince

• 700g Passata tomato cooking sauce

• 1 tsp dried oregano

• 1/2 tsp sugar

• Salt & freshly ground pepper

• 6 globe artichokes

• 2 lemons, halved, to prepare

• 1/4 cup (20g) fresh breadcrumbs

• 1 tbsp chopped fresh continental parsley

• 1 anchovy fillet, finely chopped

METHOD

Step 1 - Preheat oven to 180°C. Heat the oil in a saucepan over a medium heat. Add the onion and garlic, and cook for 3-4 minutes or until soft. Add the mince and cook for 5 minutes or until browned. Add the cooking sauce, oregano, sugar and salt and pepper. Bring to the boil. Reduce the heat to medium-low. Simmer for 15 minutes.

Step 2 - Meanwhile, prepare the artichokes (see notes), cutting off the top half instead of the top third. Drain the artichokes on paper towel. Fill the artichokes with the mince mixture. Spread the remaining mince mixture over the base of a 2 litre oven proof dish. Place the artichokes upright in the dish.

Step 3 - Use a fork to combine the breadcrumbs, parsley and anchovy in small bowl. Sprinkle over the artichokes. Drizzle with a little olive oil and season with pepper. Bake for 1 hour or until golden and tender. When eating remove the dark outer leaves as they can be tough to eat.

Source: Taste.com.au