| 1 | Cut off stems of artichokes close to heads. |
| 2 | Remove tough outside leaves. |
| 3 | Separate leaves and push apart slightly to form a cup. |
| 4 | Pull out the choke from the center. |
| 5 | Rub each artichoke well with a cut lemon and place in a bowl sprinkled with several tablespoons of flour until ready to cook them. |
| 6 | Heat one cup samneh or other cooking fat well. |
| 7 | Fry onions until yellow. |
| 8 | Add meat, pine nuts, salt and pepper. |
| 9 | Fry until meat is well cooked. |
| 10 | Boil artichokes until tender. |
| 11 | (fifteen minutes under pressure). |
| 12 | Arrange them in a shallow pyrex dish. |
| 13 | Stuff each with the meat mixture. |
| 14 | Sprinkle with salt, pepper and lemon juice, and dot with butter. |
| 15 | Mix flour with half a cup of water and pour into bottom of cooking dish. |
| 16 | Bake in moderate oven until meat is well cooked. |
| 17 | Simmer on top of stove if sauce seems excessive. |
| 18 | Serve hot with rice |
