Artichokes with Meat and Vegetable Sauce | Hearty & Healthy

Preheat the oven to 140 °C. Finely chop the onions and garlic and sauté them in olive oil until translucent. Cut carrots, celery stalks, red bell pepper, and zucchini into small cubes, add them, and fry for a few minutes.

Add the ground beef, season with salt and pepper, and brown vigorously until crumbly. Stir in tomato paste, chopped tomatoes, and approx. 100 ml of water. Bring to a boil once, put on the lid, and let simmer in the oven for 1 hour.

Clean the artichokes, remove the tough outer leaves, and immediately drizzle the cut surfaces with lemon juice to prevent them from browning. In a pot with 2 liters of hot water and 4 tablespoons of vinegar, cook until tender over medium heat for 25–40 minutes (depending on the size and age of the artichokes). Large artichokes can also be cleaned down to the base and hollowed out, which shortens the cooking time to approx. 10 minutes.