Ingredients
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2 lbs lean ground beef
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7 ounces fresh mushrooms, chopped
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1 large onion, diced finely
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2 large eggs
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1/2 cup celery, diced finely
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1/2 cup tomato puree
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1/2 cup water
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1 teaspoon salt, to taste
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1/2 teaspoon freshly ground black pepper
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1 teaspoon thyme
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3 cloves garlic, minced
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24 large canned artichoke bottoms or 24 large frozen artichoke bottoms
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2 cups beef broth
Instructions
- Preheat the oven to 350 degrees F.
- Combine all the ingredients except for the artichoke bottoms and the beef broth.
- Divide and mound the meat mixture on the artichoke bottoms, about 4 tablespoons each.
- In a well greased baking pan, place the filled artichokes, filled side up, in one layer.
- Pour the broth over the whole thing.
- Bake, lightly covered with foil, for 1 1/2 hours.
- Uncover and bake another 10-15 minutes, until browned.
- Serve hot.