RCI-VG.005.0210.001
Sombrero Artichokes
This recipe came from The Printey Estate sale. It was obtained it as part of the Family Collection from The Printey Estate in Forney, Texas in 2001.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- garlic2 clovesminced
- ½ pound
- 15 ounce
- 2 tablespoons
- 1½ teaspoons
- ¼ teaspoon
- ⅛ teaspoon
- ⅛ teaspoon
- 1 unit
- artichokes cooked4 largechoke removed and chilled
Method
1
Heat a skillet over medium-high heat and add the chopped white onion, cooking for 3-4 minutes until softened and translucent.
2
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
3
Crumble the lean ground beef into the skillet and cook for 5-7 minutes, breaking it into small pieces as it browns, until no pink remains.
6 minutes
4
Pour in the tomato sauce and stir well to combine with the meat mixture.
5
Add the chili powder, salt, black pepper, and cayenne pepper; stir thoroughly to distribute the seasonings evenly throughout the sauce.
6
Reduce heat to medium-low and simmer the meat mixture for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
9 minutes
7
Stir in the chopped fresh parsley leaves and hot pepper sauce to taste, adjusting seasonings as needed.
8
Place the cooked artichokes, choke side up, on a serving platter or individual plates.
9
Spoon the warm beef and tomato sauce mixture generously into the center of each artichoke, allowing the sauce to fill the opening like a sombrero crown.
10
Serve immediately while the filling is hot, allowing diners to pull off leaves and enjoy them with the savory meat sauce.