Artichokes in Meat Sauce

Carciofi nella Salsa di Carne

I know you see those crazy things with the spikes on, but how in the world do you cook 'em?

Well, my entire life these have been staples in the Venezio household. Even my finicky, picky husband ate 'em up!

Here's how Nona makes them!

Serving Size: 2

2 Artichokes

1 lb Ground Beef (the leaner the better)

1 Can tomato sauce (my Nona would kill if she knew I said that - but come on, who has 4 hours too cook some gravy (what we call red sauce in the North East))

Basil, Oregano, and Italian Parsley (finely chopped)

First you have to cut off the tips of the artichokes. When you buy them you will see that each petal comes to a sharp point. You have to snip the tips, so they form the shape of a U with a flat top. It is pretty easy, it just takes a little patience.

Take the raw ground beef out of package and add Basil, Oregano and Italian Parsley. You can add as little or as much as you like, it really depends on your taste. Then take spoonfulls of raw meat and stuff them inside each petal. Not too much or it will fall out. A tip is to start on the bottom and work your way up. It will get harder and harder to stuff as the petals get tighter together.

Once that is complete, add sauce to a large pot. Turn on Medium- Low, add meat stuffed artichokes and put a lid on. Simmer for 45 minutes.

The artichokes should come out tender and the meat and sauce should be almost ready to fall out.

Poor sauce on top and serve hot!