Artichoke Moussaka
1 medium-sized onion, chopped
2 pounds Jean ground iamb
1/2 cup dry red wine or tomato juice
2 medium-sized tomatoes, peeled and coarsely chopped
2/3 cup finely chopped parsley
1/4 teaspoon each pepper, ground cinnamon, and ground nutmeg
1 1/2 teaspoons salt
Egg Sauce (recipe follows)
1 bag (10 oz.) frozen artichoke bottoms (crowns) or 1 package (8 oz. frozen artichoke hearts
1 cup freshly shredded Parmesan cheese
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