Courtesy of PureZing

Serves 6

INGREDIENTS:

6 large artichokes
1 ½ lbs. lamb
2 Tablespoons Extra-Virgin olive oil
2 Tablespoons butter
2 medium onions, chopped
½ cup celery chopped
¼ teaspoon each cumin, curry powder and freshly ground pepper
1/8 teaspoon each cinnamon, allspice
Sea salt to taste
2 6-ounce cans tomato sauce
¾ cup orange juice (freshly squeezed if possible)
zest from 1 orange
1 teaspoon soy sauce

DIRECTIONS:

Preheat oven to 325 degrees.

Cook artichokes in boiling water for 20 minutes and drain upside down on paper towels until cool. Remove tough outer leaves, trim stem off, and open leaves and remove choke.

Place prepared artichokes in a baking dish lightly oiled with olive oil. Cut lamb into very small cubes and saute with onion until onion is soft.

Add celery and cook 5 more minutes. Add cumin, curry powder, pepper, cinnamon, allspice and Sea salt to taste.

In a bowl, combine tomato sauce, orange juice, orange zest, and soy sauce. Reserve ¾ cup of the sauce on the side. Pour remaining sauce into into the meat mixture and cook uncovered for 15 minutes.

Stuff meat mixture into the prepared artichokes. Pour reserved sauce evenly over the stuffed artichokes. Bake uncovered 45 minutes until artichokes are tender.