Inghinar Dolmase (Stuffed Artichokes)

Ingredients

• seven heads of artichokes
• one and a half pounds of lean meat
• four onions
• pepper to taste
• salt to taste
• a few snowbar seeds

Method

1. 1

   Mince meat and onions, fry until brown with pepper, salt, and snowbar seeds.

2. 2

   Remove hard leaves from artichokes, fry remaining parts, fill with fried meat, place in a saucepan, cover with stock, and cook for half an hour.

3. 3

   Serve with beef pie or separately.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 261. The excerpt below is the record exactly as published.

Inghinar Dolmase. (Stuffed Artichokes.) Seven heads of artichokes, one and a half pounds of lean meat, put through a mincing machine. Take four onions and mince them small with the meat, fry them together until brown, with pepper and salt to taste, adding a few snowbar seeds

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