Here’s a recipe that was ahead of its time with the use of pine nuts. This $5 prize winner, submitted by Kate Brennenof Missouri, ran April 8, 1943.
STUFFED ARTICHOKES OMAR
Preparation time: 30 minutes
Cooking time: 1 hour
Yield: 6 servings
6 large artichokes
2 tablespoons vegetable oil
1/2 pound ground lamb or other ground meat
2 medium onions, chopped
1/4 cup tomato sauce
1 tablespoon each: chopped fresh parsley, chopped pine nuts or walnuts
1 large egg, beaten
1/4 teaspoon allspice
Salt, freshly ground pepper to taste
6 slices tomato
1/2 teaspoon salt
Juice of 1 lemon
1. Heat oven to 350 degrees. Cut off stems of artichokes, remove any discolored outer leaves and cut off top third. Place in large saucepan or Dutch oven of boiling water to cover; boil 15 minutes. Drain. Let stand until cool enough to handle. Carefully push back leaves using spoon and remove chokes from each.
2. Heat oil in medium skillet over medium heat. Add meat and onions; cook until meat is browned and onions are soft. Drain. Stir in tomato sauce, parsley, nuts, egg, allspice, salt and pepper. Cook until heated through.
3. Spoon meat mixture into center of each artichoke and top with tomato slices. Sprinkle 1/2 teaspoon salt and lemon juice over tomato. Place artichokes in 13- by 9-inch baking pan and fill with 1 inch water. Bake until an artichoke leaf can be pulled out easily, about 1 hour.
Nutrition information per serving:
Calories …… 220 Fat ………… 12 g Cholesterol .. 60 mg
Sodium ….. 405 mg Carbohydrates .. 20 g Protein ……. 13 g
