Lamb-Stuffed Artichoke Hearts

This dish is Greek-inspired, though it tastes very Middle Eastern with the spices and lamb. Though it dramatically raised my butcher's eyebrows when I requested the ground lamb, it is very delicious.

About 1/2 pound of ground lamb
2 TBSP minced parsley
salt and pepper
1/4 tsp. each coriander, cumin and cardamon
1 egg, beaten
Combine all together, mixing well. Set aside.

1 small onion, chopped
2 TBSP pine nuts
about 2 TBSP olive oil
Saute the onion until golden, then add the pine nuts. Stir until the nuts begin to color. Cool.
Add this to the meat mixture.

Clean 5 or 6 artichokes, pulling off all the tough outer leaves and cutting about 1/3 off the tops. Slice in half and scoop out the hairy choke. Fill each with the meat mixure, mounding it up. (Alternatively, if you are able to find frozen artichoke bottoms you can use those for a faster and easier dish!) Place in an oven-proof baking dish.

In a small bowl, combine the juice of 1 lemon, 1 tablespoon of olive oil, and about one cup of water. Pour into the bottom of the baking dish, cover and bake at 350 for about 30 minutes, until the artichokes are tender and the meat is cooked through.