Artichoke Stew


        10 artichokes
        2 cups cubed meat
        1/2 cup samneh (or other shortening)
        3 chopped scallions (bulbs only)
        2 medium sized onions, chopped
        1 1/2 tsp. salt
        1/2 tsp. pepper
        1 tsp. flour
        1/4 cup lemon juice
        1 tsp. sugar
        2 cups water
Clean artichokes well in running water. Trim off tough leaves. Cut stems close to heads. Remove outside leaves and choke from center and cut remaining heart into quarters. Cut each artichoke into quarters. Fry meat in samneh, add onions and scallions and fry until yellow. Add water, salt and pepper. Cook under pressure for 20 minutes. Open cooker. Add artichokes, lemon juice and more salt if it seems necessary. Cook under pressure another 10 minutes. Open cooker. Simmer uncovered until most of sauce has evaporated. Add lemon juice; correct seasoning. Serve hot with rice. Makes about eight portions.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)