1/3 cup olive oil
1 tablespoon cornstarch
1 1/2 teaspoons minced onion
1 pound ground beef
1 onion, diced
2 slices artichoke hearts, drained
1/2 cup cooked and diced artichoke hearts
2 teaspoons paprika
1 1/2 teaspoons salt
1 cup shredded Cheddar cheese
1/4 cup chopped green onions
2 (10 ounce) cans artichoke hearts, drained
2 (2 ounce) cans artichoke hearts, drained
1 cup seasoned bread crumbs
In a large bowl, mix olive oil, cornstarch, chopped onion, beef, onion, artichoke hearts, drained artichoke hearts, cooked and diced artichoke hearts, paprika, salt, Cheddar cheese, green onions, artichoke hearts, cheese, bread crumbs and artichoke hearts. Mix together. Shape into 10 pita pockets.
Place pita pockets on warm, ungreased grill top or in microwave or at a buffet, for a few minutes on each side.
Cook pita on the warm grill 15 to 20 minutes, putting pita pockets into the warm grill when necessary to prevent burning.
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