Stuffed Artichokes (Anginares Yemistes) is a traditional Cypriot recipe for a classic dish of artichokes stuffed with a meat, wine and tomato blend that's finished in a white sauce. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Anginares Yemistes (Stuffed Artichokes).
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Ingredients:
12 fresh artichokes
1 tbsp salt
60g plain flour
120ml lemon juice
For the Stuffing:
1 tbsp onions, finely chopped
1 tbsp parsley, chopped
100g tomatoes, chopped
120ml dry white wine
500g minced meat
60ml oil
salt and freshly-ground black pepper, to taste
For the White Sauce:
3 tbsp plain flour
3 tbsp butter
1l fresh milk
3 egg yolks
2 tbsp cheese, grated
1/4 tsp freshly-grated nutmeg
salt and freshly-ground black pepper, to taste
Method:
Peel of the hard outer leaves of the artichokes then place them, one at a time, in water with flour, salt and lemon juice. Wash them well then boil in a pan of salted water. Drain the artichokes and set aside.
Heat the oil in a pan and fry the onions until softened (about 4 minutes). Add the meat and parsley and cook until the meat releases its liquid and this liquid evaporates away. Add the wine, bring to a boil then add the tomatoes and season with salt and black pepper. Bring back to a simmer and cook for 20 minutes.
In the meantime, prepare the white sauce. Melt the butter in a pan, sprinkle over the flour and stir to form a smooth roux. Cook, stirring constantly, for 1 minute then beat in the milk, whisking constantly.
Bring the mixture just to a boil, stirring constantly, then take off the heat and mix in the grated cheese, egg yolks, nutmeg, salt and black pepper. Remove the centres of the artichokes, extracting and discarding the chokes.
Half-stuff them with the meat mixture then fill with the white sauce. Arrange in a baking dish and scatter over the remaining grated cheese. Transfer to an oven pre-heated to 180°C and bake for 30 minutes, or until the artichokes are lightly golden brown in colour.
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