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Print this Recipe    Stewed Artichokes

Kharshoof Matbookh with Carrots (Egypt)
(STEWED ARTICHOKES)
Serves 4 - 6.

6 - 8 artichokes
1/2 kg. beef
3 - 4 carrots
1 tablespoon flour
2 cups stock
1 tablespoon lemon juice
1 tablespoon butter
1 teaspoon oil
salt
pepper

Prepare artichoke hearts for stewing and cut into 4 - 6 parts. Cut
meat into small cubes. Peel and slice carrots into 2 cm rounds.
Parboil meat and vegetables, then drain. Heat butter and oil and
fry flour until yellow. Remove from fire and add the stock in
small amounts stirring constantly. Return pot to fire, allow to
bubble, then add the meat, vegetables, seasoning and simmer over
very slow fire for about 1 hour. Stir in the lemon juice and serve.

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