Ingredients

• 15 artichokes
• 1 bunch spring onions, finely chopped
• 1 bunch dill, finely chopped
• 1/2 kg minced meat (pork or beef)
• 2 spoons butter
• 1 tomato, not to ripe
• 3 lemons
• Some oil

Instructions

• Clean the artichokes. Slice the stem of the artichokes and remove the outer leaves, which are hard in texture.
• Rub each artichoke with the lemon and put all of them in a saucepan full of salted water. Boil them and when they are ready remove from heat and drain.
• Prepare the minced meat. Heat the oil in a saucepan, roast the onions, add the butter and the minced meat. Stir well.
• Add some water and the tomato and simmer until all water is absorbed. When ready remove from heat and add half of the dill.
• Cut the artichokes in pieces and spread them in a baking pan along with the minced meat.
• Then, prepare the cream as the following instructions indicate: Heat the butter in a saucepan and add the flour.
• Add gradually the warm milk and stir until the cream thickens. This is the procedure for making the bechamel sauce, which is used as topping in moussaka and pasticio.
• Do not let the cream boil. Remove from heat.
• Beat the eggs well and add them with half of the cheese and the rest of the dill
• Spread the cream on top of the artichokes and the minced meat.
• Pour over the rest of the cheese and the hard tack and add also some pieces of fresh butter.
• Bake the moussaka in 200 C until it takes a brown color.