Baked Stuffed Artichokes

• 3 tablespoons olive oil
• 1 cup finely chopped onion
• 1 large clove garlic, minced
• 3 tablespoons pine nuts
• 1 1/2 pounds ground beef, lamb or veal
• 1 tablespoon minced fresh dill
• 1 teaspoon oregano
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• 1/4 cup sweet vermouth
• 3 tablespoons tomato paste
• 1/4 cup grated Parmesan cheese
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• Pinch of nutmeg
• 4 large artichokes or 6 to 8 medium to small artichokes, cooked as in basic recipe and at room temperature

1. Heat two tablespoons of the olive oil in a large skillet.
2. Add the onion and saute until tender.
3. Add the garlic and pine nuts and saute for another minute or so.
4. Stir in the meat, breaking it up with a fork.
5. Cook it, stirring until it has lost its redness.
6. Add the dill, oregano, cumin and salt and pepper to taste.
7. Stir in the vermouth and tomato paste and cook for five minutes.
8. Remove from heat, stir in three tablespoons of the cheese and set aside.
9. For the sauce, melt the butter in a heavy saucepan.
10. Stir in the flour and cook for several minutes.
11. Add the milk, stirring constantly with a whisk, and continue to cook over medium heat until the sauce is thick and smooth.
12. Season with nutmeg and salt to taste.
13. Set the artichokes upright and gently spread the leaves away from the center.
14. Using a tablespoon scoop out the center cluster of leaves and scrape away all the fuzzy ''choke'' beneath them.
15. Do not scrape away any of the fleshy bottom.
16. Each artichoke should have a fairly large center cavity.
17. Preheat oven to 400 degrees.
18. Brush the outside of the artichokes with the remaining olive oil and arrange them in an oiled baking dish.
19. Spoon a little of the sauce into each artichoke and then fill each almost to the top with the meat mixture.
20. Spoon the rest of the sauce on to the top of each artichoke and sprinkle each with remaining cheese.
21. Bake until the topping is lightly brown, about 45 minutes.

olive oil, onion, clove garlic, pine nuts, ground beef, dill, oregano, ground cumin, salt, sweet vermouth, tomato paste, parmesan cheese, butter, flour, milk, nutmeg, artichokes

Taken from cooking.nytimes.com/recipes/5515 (may not work)