Domenica (Scalia) Piazza, Montallegro, Agrigento
When I was growing up, my mother would make stuffed artichokes in the normal fashion using breadcrumbs, but on special occasions she would sometimes stuff them with meat. —Gino
(Yield: 6 servings)
6 medium-to-large artichokes
1 lemon quartered and juiced
STUFFING:
4 eggs (more if needed)
½ cup milk
1 cup seasoned or unseasoned breadcrumbs
¼ cup fresh basil (minced) or ⅛ cup dry
¼ cup fresh parsley (minced) or ⅛ cup dry
4 cloves of garlic (minced), more if you like garlic
½ cup grated Pecorino or Romano cheese
1 tablespoon salt
1 tablespoon freshly ground pepper
1 pound ground beef
~
28 ounces tomato sauce
1 cup water
1. Rinse artichokes well and cut bottom to sit flat. Trim 1 inch from top.
2.Snip tips of each leaf and remove any that are discoloured.
3.Using small knife or baller, scoop out choke and discard.
4.Place artichokes in large bowl filled with water, lemon quarters and juice (to preserve colour).
5.In bowl combine eggs, milk, breadcrumbs, basil, parsley, garlic, cheese, salt and pepper.
6.Add seasoning to ground beef and incorporate thoroughly.
7.Remove artichokes and allow to drain upside down on towels for 5 minutes.
8.Stuff meat mixture into centre of each artichoke and between as many leaves as possible. Then cup the top of each artichoke with meat and pack tightly.
9.Place artichokes into 9x12 oven dish or large Dutch oven until snug.
10.Combine tomato sauce and water, stirring thoroughly, and pour over artichokes. Almost cover.
11.Bake in oven preheated to 375°F for 1 to 1½ hours.
Serve while warm as a first course or together with your favourite pasta.
Ground pork or lamb in any combination can be used to stuff the artichokes.