For this recipe you need to buy Greek or Italian artichokes. They are small and tender and have more flavour than globe artichokes which are very unsuitable for this recipe because too hard and hairy. If you can’t find them, don’t try this recipe.
4 artichokes
100 gr lean minced beef
50 gr Italian bacon (pancetta)
2 chicken livers
1 egg
50 gr of breadcrumbs
1tbsp parmesan cheese
handful of parsley
1 lemon
4 dsp olive oil
salt and pepper
Trim the artichokes in the following way: cut off the stalk at the base of the artichoke and reserve some of it. Remove all the hard leaves and when you get to the tender leaves, cut off the top section (approx. 4-cm) of the artichokes, so you will remove all the spikes. Check also the inside and remove any hair. (look on the web for a video on how to clean artichokes). Put them in water with a quartered lemon. Now take part of the stalk (4-5 cm) and mince it roughly in the mixer. In a bowl place the chopped pancetta, the minced meat, the stalks, the breadcrumbs, the cheese, the parsley and the beaten egg. Season with salt and pepper and mix well. Drain the artichokes, widen the inner part and stuff it with the prepared mixture. Place them in an oven proof dish with the oil and the garlic. Pour enough water to reach the 2/3 of the height of the artichokes. Cook in a preheated oven (180 degrees) for one hour. Baste regularly during this time.