Artichoke Halves Stuffed with Ground Meat

• 6 artichokes
• 1 pound ground beef
• 2 eggs
• 1 teaspoon ground allspice
• 1 teaspoon kosher salt
• 1 cup matzoh meal
• 1 cup vegetable oil
• Two 8-ounce cans tomato sauce
• Juice of 2 lemons (about 6 tablespoons)
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil

1. Cut the artichokes in half length wise, remove the hairy choke, and trim 1 inch of bracts (leaves) from the top.
2. To make the filling, combine the beef, 1 egg, allspice, and salt in a medium mixing bowl and mix well.
3. Fill the cavity of each artichoke with the filling.
4. Put the remaining egg in a shallow dish and beat it; put the matzoh meal in another.
5. Dip each artichoke in egg and then dredge in the matzah meal.
6. Heat the vegetable oil in a medium skillet over medium heat.
7. Fry the artichokes, filling-side down, for 2 minutes, or until the breading is golden brown.
8. Place the artichokes in a large skillet in a single layer.
9. Do not stack.
10. To make the sauce, combine the tomato sauce, lemon juice, sugar, salt, and 1 cup water.
11. Mix well.
12. Drizzle the olive oil into a medium ovenproof saucepan.
13. Place the fried artichokes in the saucepan, filling-side up.
14. Sprinkle the artichokes with salt.
15. Cook over medium heat for 3 minutes, or until the artichokes begin to sweat.
16. Pour the sauce over the artichokes.
17. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes, or until the artichoke hearts are fork-tender.

artichokes, ground beef, eggs, ground allspice, kosher salt, meal, vegetable oil, tomato sauce, lemons, sugar, kosher salt, extravirgin olive oil

Taken from www.cookstr.com/recipes/artichoke-halves-stuffed-with-ground-meat (may not work)