Ingredients
8 medium artichokes
1 tablespoon flour
1 lemon (juice)
4 glasses of water
1 teaspoon salt
1 large tomato

  For The Filling
1 glass olive oil
6 medium onions
1 tablespoon (Antep Fistigi) pistachio nuts
1/2 glass rice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon allspice
1 teaspoon black pepper
3 glasses of water
1/2 bunch parsley
1/2 bunch dill
1/2 bunch mint  
 
 

Preparation
Cut off the stalk and the leaves of of the artichokes. Slice the tomatoes in circles. Put flour,
lemon juice and salt into a pan and bring to the boil, place the artichokes im boiling water,
and blach for 5 minutes. Remove from water and line up on a tray. Pout the boiling water,
into a bowl and put aside.

For The Filling
Let the rice stand in a warm water for half an hour. Wash well and drain. Slice the onions thinly.
Chop the parsley, dill and mint. Heat the olive oil in a frying pan, put the onions and pistachio nuts in,
stir frequently until the onions are sauteed and pistachio nuts turn golden. Add the rice, salt, allspice,
and black pepper and saute for 5 minutes while stirring. Add water and cook until the rice absorbs the water.
Remove the pan from heat, add parsley, dill and mint, mix them all together.  Stuff the artichokes with the,
prepared filling, pour the artichoke water over. Place tomato slices in between the artichokes. Put the tray,
on the oven and cook for 20 minutes at high temperature. Remove from the oven and allow to cool. After cooling,place in the refrigerator and leave to stad there for a few hours. After this, the dish will be ready to serve. Enjoy