DIP FOR LEAVES:

1 c. sour cream
1 tsp. fine chop onion
1/2 tsp. freeze dry chives
Salt
1/4 tsp. paprika

MEAT MIXTURE:

1 lb. ground beef
3/4 c. chopped green pepper
2 cloves garlic, crushed
8 oz. tomato sauce
2/3 c. water
1 tbsp. chili powder
1/2 tsp. oregano, crushed
1/4 tsp. cumin
Pepper to taste

TOPPINGS:

Grated cheddar
1/2 c. corn chips

Prepare dip. Refrigerate.

Meanwhile simmer meat mixture 15 minutes. Cook 4 artichokes until tender. Method: When artichokes are tender and cool enough to handle, open leaves and pull thistle from center. Stuff artichoke cavity with meat mixture. Place on a bed of hot rice. Top with cheddar and chips. Pass dip for leaves.