Preparation Time 30 min
Cooking Time 60 min
Persons 2


Peel the artichokes removing the tough outer leaves and put them into water with salt and lemon juice for 20 minutes. Sauté the onion, ground meat and tomato pulp. Add the bay leaves, cinnamon and cloves, pour the wine and let the mixture simmer. After a while, spoon the ground meat mixture into the artichokes. Into another pot, prepare the béchamel sauce by stirring the milk, flour and butter until thick. Add the beaten eggs, the salt and pepper, the nutmeg and the grated cheese, pour the sauce on the top of the artichokes and place them on a greased baking sheet. Bake for 1 hour in 180-200 C until the sauce turns golden brown.


Nutritional Value

The artichoke is rich in carbohydrates, vitamin A and K, potassium, magnesium and phosphorus.


Source: Katina Kontogonis


·         8 artichokes

·         500 g. ground meat

·         1 onion

·         2 tomatoes

·         1 cup of white wine

·         2-3 tablespoons of olive oil

·         bay leaves, cinnamon, cloves

·         1 lemon juice

·         Salt

·         Pepper

For the béchamel sauce:

·         4 tablespoons of flour

·         3 tablespoons of butter

·         350 g. milk

·         2 eggs

·         1 cup grated cheese

·         nutmeg

·         Salt

·         Pepper