Ingredients for 8 people

The Stuffing

• 600 g minced meat
• 1 onion
• 1/2 bunch of flat-leaf parsley
• 1/4 baguette, soaked in water and squeezed dry
• salt, pepper
• 1/2 tsp ground nutmeg
• 1 egg

The Vegetables

• 4 courgettes, cut in half widthwise, then each half cut in 2 lengthwise
• 8 frozen artichoke hearts
• one cup of flour
• 2 beaten eggs

Preparation of the meat stuffing

Finely chop the onion, parsley and soaked bread. In a mixing bowl, combine this mixture with the minced meat. Add the salt, pepper, nutmeg and egg. Knead everything together and let it rest. Meanwhile, gently hollow out the courgettes and fill them with stuffing, pressing it so it adheres well. Do the same with the artichoke hearts, previously thawed.

In a shallow dish, place the flour and in another the beaten eggs. Dip only the top (stuffing side) of the courgettes and artichokes first into the flour, then into the egg, so that only the meat is coated.

In a non-stick frying pan with sunflower oil, fry the stuffed vegetables on the stuffing side only, then remove them and place them in a large pot containing a light sauce (1 glass of water, 1/2 glass of oil, a pinch of turmeric). Cook until the vegetables are tender.

Transfer the vegetables to an oven-safe dish, add the sauce and bake for about thirty minutes at 180 °C, or a little longer if you prefer more confit-style vegetables. To prevent the stuffing from drying out, use the fan setting on your oven; otherwise, cover the dish with a sheet of aluminium foil.