Fancy Artichoke Baskets Recipe
Ingredients
| Lamb | 1⁄2 Pound | |
| Butter | 4 Tablespoon | |
| Onions | 12 Small (Peeled) | |
| Flour | 1 Tablespoon | |
| Carrots | 2 , peeled and sliced | |
| Green bell pepper | 1 , sliced | |
| Stalk celery | 1 , finely sliced | |
| Tomato sauce | 8 Ounce | |
| Water | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Artichoke bottoms | 1 Can (10 oz) (Large, Drained) | |
| Tomatoes | 1⁄2 Pound, chopped | |
| Green peas | 1 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 1990 Calories from Fat 754
% Daily Value*
Total Fat 85 g131%
Saturated Fat 47.5 g237.5%
Trans Fat 0 g
Cholesterol 278.7 mg92.9%
Sodium 1283.3 mg53.5%
Total Carbohydrates 239 g79.8%
Dietary Fiber 56.8 g227.2%
Sugars 101.2 g
Protein 80 g160.1%
Vitamin A 562.3% Vitamin C 646.4%
Calcium 65.1% Iron 91.2%
*Based on a 2000 Calorie diet
Directions
Heat the butter in a pan and saute the meat until browned.
Add the onions and saute ten minutes more.
Stir in the flour, carrots, green pepper, celery, tomato sauce, water and salt.
Cover and simmer about thirty to forty minutes or until the meat is tender.
Add more water if needed.
Arrange the artichoke bottoms in a baking dish and cover with the meat mixture.
Decorate around the dish with the tomatoes and peas.
Sprinkle with the parsley and dill.
Pour the pan juices over the mixture and bake at 350 degrees for about fifteen minutes.
Serve with rice pilaf.
Chef
