4 artichokes, 250 gr cubed lamb meat, 1 green pepper, 1 onion, 3 cloves of garlic, 2 tablespoons vegetable oil, 1 tablespoon tomato paste, Salt, Black pepper, Red chili flakes, Thyme, Half a glass of canned peas,
For the bechamel sauce: 1 tablespoon of butter, 1 tablespoon of flour, 1.5 glasses of milk, Nutmeg
Boil the artichokes in lemon water for 10 minutes. The meat is roasted until it releases its juices. Add half a month of chopped onion, garlic, pepper and oil and continue to fry.
Add garlic and fry. Add 1 cup of hot water along with the spices. The artichokes are turned upside down on the meat mixture and left to cook on low heat.
When the meat is cooked and its water is absorbed, the artichokes are taken into the oven dish. Peas are added to the meat, mixed and divided into artichoke bowls.
Classic béchamel sauce is prepared. Salt and nutmeg are added and poured over the artichokes.
Add 1 glass of hot water to the broth remaining in the pan and put it in the baking dish. Cook in the oven at 180 degrees until the sauce is golden brown.
Recipe Tip and Cooking Suggestion:
Salt is added last to the bechamel sauce. Even if there is no muscat. It would be much nicer if it did.
If the meat is not cooked but lacks water, hot water can be added.