Artichoke Stew with Vermicelli Rice

Artichoke Stew

Ingredients:

- 1 kg (2lb) frozen artichoke 

- 1/2 kg (1lb) lean ground beef 

- 1 big diced onion (2 cups) 

- 1/4 cup vegetable oil 

- 1 tablespoon 7-spices 

- 1 tablespoon salt 

- 3 cups beef stock 

- 1/2 cup lemon juice 

Directions:

- In a medium pot add the frozen artichoke to boiling water, let it simmer for 10 minutes.

- In a pan or skillet add the vegetable oil and diced onion, sauté the onions until light golden. Add the beef, 7-spices and salt, mix the beef with the onions till you have a crumble like texture. Cook for 10 minutes on medium heat or till fully cooked.

- Empty the skillet you used to cook the beef, place the artichoke after drained with face up.

- Add the beef and onion mixture to the gap inside each artichoke to fill it. Mix the lemon and beef stock, add it to the artichoke skillet.

- Bake in a preheated oven on 350 f degree for 30 mins.

- Garnish with fresh herbs, mint or parsley.

- Serve with rice and vermicelli on the side.

Vermicelli Rice

Ingredients:

- 2 tablespoons butter (or 2 teaspoons vegetable oil)

- 1 cup jasmine rice

- 1/2 cup vermicelli

- 2 cups water (or any stock you prefer)

- 1 teaspoon salt

Directions:

- Wash the rice till the water comes clear, soak for 20 minutes. Drain the excess water.

- In a medium pot, met the butter, add the vermicelli. Sauté with constant stirring for 5 minutes, or till you have dark golden color.

- Add the drained rice, sauté for 2 minutes. Add the water or the stock. Wait till boiling, cover the pot, let it simmer for 20-25 minutes.

- Fluff with a fork, ready to serve hot.