أرضي شوكي

We boil the artichokes in water with a pinch of citric acid until they soften while maintaining their light color.

We peel and wash the potatoes, then cut them lengthwise and hollow them out for stuffing.

We prepare the filling by sautéing minced meat with onions, then seasoning with salt and black pepper.

We prepare the sauce by mixing meat broth with seasonings and lemon juice.

We stuff the potatoes and artichokes with the meat mixture, then arrange them in a baking dish.

We pour the sauce over them and bake for 10 minutes.

We serve them as they are or alongside rice as desired.