WHAT?
600g. Artichoke hearts, chopped finely
500g. Mince mix (beef, pork, lamb)
1 onion, 2-3 garlic cloves, ½ chilli
2 medium tomatoes chopped
Pinch of sugar
2 bay leaves, 1 cinnamon stick, shot of brandy
1 teaspoon of olive oil
Pepper, salt
For my béchamel sauce
5-6 heaped tablespoons olive oil
3-4 heaped tablespoons flour
Nutmeg, cloves
500ml. Vegetable stock
2 heaped tablespoons Greek yoghurt
100g. Grated @gravieranaxou cheese
HOW TO?
1️⃣In a hot non-stick pan, sauté the mince all sides for 5-6 minutes. Add olive oil, chopped onion, garlic, chilli and carry on for 2-3 minutes.
2️⃣Add the bays, cinnamon stick, ground pepper and throw in the brandy shot. Let the alcohol steam away. Add the chopped tomatoes and sugar and let cook for 5 minutes. Remove the bays.
3️⃣Make the béchamel sauce. Add the flour and the olive oil in medium heat and start whisking. Add freshly ground pepper, crushed cloves and some nutmeg. When it binds and gives a good base, add the stock gradually to create a creamy sauce. Carry on whisking well. When the sauce is not too thick, take off the heat.
4️⃣Add the Greek yoghurt.
5️⃣In a greased tray, add half the chopped artichokes, season with salt and pepper, add half the mince. Again artichoke layer and the remaining mince. Then spread the sauce evenly and grate some cheese on top. Cook for 45 minutes at 185 degrees. Let it cool before serving.
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