As promised, I'm celebrating that artichokes are in season by using them in some Syrian dishes. First up, ardi shoki blahmi, Syrian stuffed artichoke hearts (with a bit of modification). Before embarking on this recipe, consider whether you want to butcher whole artichokes in order to secure some hearts or just buy a can or jar of artichoke hearts. The former option is appropriate given chokies are in season but can get expensive if you want to make a large batch. The latter option is definitely not as cool but cheaper and yields meal-size portions. I'm sure you can guess what option this hungry runner selected.
Also note that regardless which option you choose, manipulating the hearts into little cups for the stuffing is a delicate, challenging process that is not to be done in a rush with heavy hands.
1 can or jar artichoke hearts (in water, if possible, not oil)
1 medium onion (chopped)
1/2 pound ground lamb OR chopped lamb shank meat
1 tablespoon allspice
1/4 cup parsley (chopped)
1/4 cup roasted eggplant (chopped)
chicken broth or stock (about a 2 cups)
1 teaspoon cornstarch
Salt and pepper to taste
Chopped nuts (pinenuts are most authentic; peanuts will due if you were absent-minded at the store)