• 8 medium-sized artichokes
• Juice of 1 lemon
• 100 g minced lamb
• 30 g fresh breadcrumbs soaked in milk and drained
• 1 egg
• 1 garlic clove
• 1/2 small onion, very finely chopped
• 8 black olives, stoned and chopped
• 1 tbsp tomato concentrate
• 4 tbsp olive oil
• Salt and pepper
• Tomato sauce to accompany

- Wash the artichokes. Remove the hard outside leaves and place in
water with the lemon juice.

- Mix the minced meat with the breadcrumbs, egg, garlic clove, onion,
olives and tomato concentrate. Season with salt and pepper.

- Heat the oven to 180°C.

- Drain the artichokes and fill the centre with the stuffing.

- Arrange on a greased oven dish and bake for approximately half an
hour. Moisten occasionally with a little water.

- Serve accompanied with tomato sauce.