8 artichokes

500 g minced meat

1 onion

2 tomatoes

1 glass of white wine

2-3 tablespoons of oil

bay leaf, cinnamon, cloves

1 lemon juice

Salt, pepper


For the cream

4 tablespoons of flour

3 tablespoons of butter

350 g milk

2 eggs

1 cup of cheese

grated nutmeg

Salt, pepper



Peel the artichokes by removing the thick leaves and fluff and put them in water with salt and lemon for 20 minutes. Sauté the onion, minced meat and grated tomatoes, add the bay leaf, cinnamon and cloves, add the wine and simmer with the juice. Add the minced meat mixture to the artichokes and in another saucepan prepare the cream by mixing the milk, flour and butter until it thickens. Add the beaten eggs, salt and pepper, nutmeg and grated cheese, pour the cream over the minced meat, place the artichokes on an oiled baking tray and bake for 1 hour at 180-200 degrees until the cream is golden brown.