Ingredients

Sauce

• One half cup of extra virgin olive oil

• One half of a quarter stick of Butter

• One chopped onion

• One chopped garlic clove

• Tomatoes (finely chopped, purée, and sauce — enough to cover artichokes)

• Red wine (to taste)

• Dried sweet basil (to taste)

Stuffing

• Two pounds ground chuck (optional: or mix with ground pork)

• One half cup of Italian-seasoned breadcrumbs

• Four eggs

• One finely chopped onion

• One half cup of grated Parmesan cheese

• Seasoned salt (to taste)

• Seasoned pepper (to taste)

• Dried oregano (to taste)

• Dried sweet basil (to taste)

Artichokes

• 6 large whole artichokes (about softball-sized)

Note: Ingredient amounts are approximate and can be adjusted to taste.

Instructions

1. Prepare the Sauce
   In a large pan (wide enough to hold all the artichokes), heat olive oil and butter.
   Sauté chopped onion and garlic until caramelized.
   Add chopped tomatoes, tomato purée, and tomato sauce to cover the artichokes.
   Stir in red wine and sweet basil to taste.
   Simmer on low heat for 2 hours stirring often before putting the artichokes into the pan.

2. Make the Stuffing
   Add Parmesan cheese, seasoned salt, pepper, oregano, and basil.
   Mix thoroughly — using your hands is most effective for even blending.
   In a large bowl, combine ground meat, breadcrumbs, eggs, and chopped onion.

3. Prepare the Artichokes
   Rinse artichokes thoroughly.
   Trim one quarter inch of the top of the artichoke, the other sharp tips left on the artichoke and the stem on the bottom, so they sit flat.
   Gently spread the leaves apart without breaking them.
   Insert small portions of stuffing between each leaf.
   Add a bit of stuffing on top of each artichoke.
   Place stuffed artichokes into the simmering sauce.
   
   Optional: If you have leftover stuffing, form meatballs and add them to the sauce.

4. Serve
   After 90 minutes, remove the artichokes from the sauce.
   To eat: pull each leaf, scrape the stuffing off with your teeth, and enjoy.
   When you reach the heart, savor it as the delicacy it is!