Artichokes with Meat Mixture

Preheat the oven to 140°C.

Finely chop the onion and garlic and fry until translucent. Add the diced carrots, celery, red bell pepper, and zucchini. Sauté for several minutes. Then add the meat, season with salt and pepper, and continue to sauté. Once all the meat is browned, add the tomato paste, canned tomatoes, and 1 dl of water. Bring to a boil, cover with a lid, and place in the oven for 1 hour.

Clean the artichoke, remove the tough leaves, and drizzle with lemon juice. Place it in a pot with 2 l of hot water and 4 tablespoons of vinegar and cook over low heat for 25-40 minutes. The cooking time depends on the age of the artichoke. If it's older, it will take longer to soften, and some leaves may still need to be removed after cooking because they will remain tough. A large artichoke can be cut by 2/3, cleaned of all leaves, the center scooped out, and cooked in this bowl-like shape for approximately 10 minutes.