CARDOONS STUFFED IN THE KEFTA

Ingredients:
· 350 g of chopped beef
· 2 chopped cloves of garlic
· 1/2 small chopped onion
· 3 c. in soup of parsley and coriander minced meats
· 1/2 c. of coffee(cafe) of pepper
· 1 c. in coffee(cafe) of paprika
· 1/4 of c. in coffee(cafe) of cumin
· 1/2 c. in coffee(cafe) of salt
FOR CARDOONS:
· 2 heads of cardoons
· 1 lemon
· 1/4 of c. in coffee(cafe) of salt
· 4 c. in soup of flour
· 2 eggs
· oil of frying
Preparation:
To clean the heads of cardoon, separate the branches of the heart and free(clear) them of their sheets(leaves). Remove carefully the fine dandruff which recover the inside of branches and the sons(threads) of the back. Cut branches in 4 cm sections, citronner, wash them and mop them. Salt the sections of cardoons and cook them in the hanging vapor 20 mn. In a bowl, mix all the ingredients of the kefta to obtain a mixture