Artichoke Moussaka

• 2 Tbsp. butter
• 1 medium onion, chopped
• 2 lb. ground lean lamb
• 1/2 c. dry red wine
• 2 medium tomatoes, peeled and chopped
• 2/3 c. finely chopped parsley
• 1/4 tsp. each pepper, cinnamon and nutmeg
• 2 tsp. salt
• 1 (8 to 10 oz.) pkg. frozen artichoke bottoms or hearts
• 1 c. Parmesan cheese
• 1 recipe Egg Sauce (follows)

1. Saute lamb and onion in butter over medium high heat until meat loses its redness.
2. Add wine, tomatoes, parsley, pepper, cinnamon, nutmeg and salt.
3. Simmer, uncovered, stirring occasionally for about 35 minutes or until liquid evaporates. Remove from heat; skim off extra fat and stir in 3 tablespoons Egg Sauce.
4. Spread meat mixture into greased 9 x 13-inch pan.
5. Pour artichokes into colander; thaw in hot running water; drain and quarter.
6. Press into meat.
7. Spread remaining Egg Sauce over all; sprinkle cheese on top.
8. Bake at 350u0b0 for 20 minutes or refrigerate until needed, then bake 50 minutes.
9. Let stand 10 minutes.
10. Cut into squares.
11. Serves 12.

butter, onion, ground lean lamb, red wine, tomatoes, parsley, pepper, salt, frozen artichoke bottoms, parmesan cheese, egg sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290903 (may not work)