Sombrero Artichokes

This recipe came from The Printey Estate sale. It was obtained it as part of the Family Collection from The Printey Estate in Forney, Texas in 2001.

Ingredients

 * 1/2 cup chopped white onion
 * 2 cloves garlic, minced
 * 1/2 pound lean ground beef
 * 15 ounce can tomato sauce
 * 2 tablespoons chopped fresh parsley leaves
 * 1-1/2 teaspoons chili powder
 * 1/4 teaspoon salt
 * 1/8 teaspoon black pepper
 * 1/8 teaspoon cayenne pepper
 * hot pepper sauce to taste
 * 4 large artichokes cooked, choke removed and chilled

Toppings

 * Diablo Dip (see Recipe)
 * sour cream
 * Shredded cheddar cheese
 * Shredded lettuce
 * Chopped onion

Directions

 * 1) In a large frying pan over medium-high heat, add onion, garlic and ground beef
 * 2) Sauté until beef is brown
 * 3) Reduce heat to low.
 * 4) Add tomato sauce, parsley, chili powder, salt, pepper, cayenne pepper and hot pepper sauce
 * 5) Simmer uncovered for 20 minutes.
 * 6) Remove from heat.
 * 7) Gently spread center leaves of chilled artichokes and spoon mixture into each artichoke center.
 * 8) To Serve, garnish with desired toppings and Diablo Dip.

Contributed by

 * Catsrecipes Y-Group