Funds Of Artichokes Venetian Style

Preparation:

Preparation: Clean the artichokes, removing the tough outer leaves, then twist and trim them with a knife, leaving only 1 cm of leaves attached to the heart (bottom), and put them in a bowl, wetting them with the lemon juice. Peel the garlic, clean and wash the parsley and chop them together with the mezzaluna. Place the minced meat on the heat in a pan with the oil, then add the artichokes, leaving them to brown for a few minutes, and add the broth. Season with a pinch of salt and a pinch of pepper and cook, over low heat and with the container covered, for about 30 minutes. After the indicated time, transfer the artichokes to the serving dish, arranging them with the leaves facing upwards, sprinkle them with the cooking juices and serve them piping hot.