Artichoke Moussaka Recipe
I have to admit this recipe of Artichoke Moussaka is on my favorite list. The most important ingredient in Artichoke Moussaka is Beef. Dish up this Artichoke Moussaka for a meal today and see it simply vanish.
Ingredients
2 tablespoons butter or margarine
1 medium-sized onion, chopped
2 pounds Jean ground iamb
1/2 cup dry red wine or tomato juice
2 medium-sized tomatoes, peeled and coarsely chopped
2/3 cup finely chopped parsley
1/4 teaspoon each pepper, ground cinnamon, and ground nutmeg
1 1/2 teaspoons salt
Egg Sauce (recipe follows)
1 bag (10 oz.) frozen artichoke bottoms (crowns) or 1 package (8 oz. frozen artichoke hearts
1 cup freshly shredded Parmesan cheese
Directions
In a large frying pan, melt the butter over medium-high heat; add the onion and lamb, breaking meat apart with a spoon until meat loses its pinkness.
Add wine, tomatoes, parsley, pepper, cinnamon, nutmeg, and salt.
Simmer, uncovered, stirring occasionally for about 35 minutes or until liquid evaporates.
Remove from heat, skim off any extra fat, and stir in 3 tablespoons of the Egg Sauce.Spread the mixture in a greased 9 by 13-inch baking pan.
Pour artichoke bottoms or hearts into a colander and run hot water over them until thawed; drain.
(Cut hearts in quarters.) Press artichokes into meat.
Spread remaining Egg Sauce over artichokes and sprinkle cheese on top.
(At this point, it can be covered and chilled.)Bake, uncovered, in a 350° oven for 20 minutes or until heated through (about 50 minutes if refrigerated).
Remove from oven and let stand for about 10 minutes.
Cut in squares to serve.
Add wine, tomatoes, parsley, pepper, cinnamon, nutmeg, and salt.
Simmer, uncovered, stirring occasionally for about 35 minutes or until liquid evaporates.
Remove from heat, skim off any extra fat, and stir in 3 tablespoons of the Egg Sauce.Spread the mixture in a greased 9 by 13-inch baking pan.
Pour artichoke bottoms or hearts into a colander and run hot water over them until thawed; drain.
(Cut hearts in quarters.) Press artichokes into meat.
Spread remaining Egg Sauce over artichokes and sprinkle cheese on top.
(At this point, it can be covered and chilled.)Bake, uncovered, in a 350° oven for 20 minutes or until heated through (about 50 minutes if refrigerated).
Remove from oven and let stand for about 10 minutes.
Cut in squares to serve.
