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1
Heat two tablespoons of the olive oil in a large skillet.
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2
Add the onion and saute until tender.
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3
Add the garlic and pine nuts and saute for another minute or so.
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4
Stir in the meat, breaking it up with a fork.
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5
Cook it, stirring until it has lost its redness.
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6
Add the dill, oregano, cumin and salt and pepper to taste.
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7
Stir in the vermouth and tomato paste and cook for five minutes.
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8
Remove from heat, stir in three tablespoons of the cheese and set aside.
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9
For the sauce, melt the butter in a heavy saucepan.
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10
Stir in the flour and cook for several minutes.
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11
Add the milk, stirring constantly with a whisk, and continue to cook over medium heat until the sauce is thick and smooth.
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12
Season with nutmeg and salt to taste.
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13
Set the artichokes upright and gently spread the leaves away from the center.
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14
Using a tablespoon scoop out the center cluster of leaves and scrape away all the fuzzy ''choke'' beneath them.
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15
Do not scrape away any of the fleshy bottom.
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16
Each artichoke should have a fairly large center cavity.
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17
Preheat oven to 400 degrees.
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18
Brush the outside of the artichokes with the remaining olive oil and arrange them in an oiled baking dish.
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19
Spoon a little of the sauce into each artichoke and then fill each almost to the top with the meat mixture.
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20
Spoon the rest of the sauce on to the top of each artichoke and sprinkle each with remaining cheese.
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21
Bake until the topping is lightly brown, about 45 minutes.
