Artichokes Stuffed with Pork and Pine Nuts from New York Times Menu Cookbook by Craig Claiborne

Ingredients

• ¼ teaspoon grated nutmeg
• 3 tablespoons pine nuts, finely chopped
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon salt
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• 1 egg, lightly beaten
• 4 medium artichokes
• 1 cup soft fresh bread crumbs
• ¼ cup finely minced onion
• ¾ pound lean pork, ground
• 1 tablespoon shortening
• Oil