STUFFED CARCIOFI (Artichokes)

4 or more artichokes

Meatball mixture, raw

Tomato sauce, homemade or bought*

Scrub artichokes well; cut off stems, making sure leaves are attached; cut off top of the artichoke, so that the choke is exposed; trim points from remaining leaf tips; smack each artichoke bottom on cutting board to open up leaves. Remove choke from the center. Trim the stems and cut into pieces. Cook artichokes and stem pieces in pressure cooker with 1 cup water at 15 lbs for 10 minutes for thick-leaved artichokes -- for thinner leaves, less time (without a pressure cooker, steam in a heavy pot with a lid, about 10 minutes. Leaves should be softened but not completely cooked). Take out artichokes and reserve water to be mixed with sauce. Stuff each leaf with meatball mix. Put in a larger pan, pour sauce over  the top, add a little water (if using bought sauce, add cooking water and stem pieces) and sprinkle with oregano, garlic, and salt and pepper to taste. Cook 20-25 minutes.

*If making a quick sauce fresh, make after pressure cooking artichokes and use water from pot to make the sauce. Don't put wine in the sauce; artichokes make anything eaten with them taste sweet.

MEATBALL MIXTURE

¼ lb ground pork

½ lb ground chuck

¼ lb ground veal

        (OR 1 lb lean ground beef; not as good, though)

½ c ground bread crumbs

1 Tbs minced parsley

1 clove garlic, minced fine

1 tsp salt

¼ tsp black pepper

1 egg

2 Tbs grated Romano cheese

Put ground meat in a large bowl and make a well in the center with your fist. In the well, put breadcrumbs, seasonings, and the egg. Mix with your hands; taste and adjust seasonings.

QUICK SAUCE

Onion, chopped

Garlic, sliced

Olive oil

Tomatoes: chopped fresh; pureed; crushed; or tomato paste

Oregano

Basil

Salt

Pepper

Wine

Saute onion and garlic in olive oil until clear; add tomatoes, water, and seasonings. Cook, stirring regularly, until thick; add wine; cook another few minutes. Taste and adjust seasoning.

MEAT SAUCE

½ lb pork pieces (or pork chop, or bones)

½ lb beef pieces (or chuck roast, with bone)

¼ c red wine (burgundy-like)

garlic clove/s to taste

2 tsp dried oregano

2 Tbs chopped fresh parsley or 1 Tbs dried

1 tsp basil leaves

2½ #2 cans Italian plum tomatoes or puree; or chopped fresh tomatoes

2 10-oz cans tomato paste

2 tsp salt

½ tsp black pepper

2½ c water

Brown the meat in olive oil. Add tomatoes, water, paste, and seasonings. Simmer for 2½ to 3½ hours on low heat, stirring occasionally. Sauce will thicken and you may have to add more water to keep it from sticking. Add wine during last ½ hour of cooking.

The following variations will give a richer and different flavor to the sauce: add ½ lb pepperoni cut into ½" pieces; substitute 1 lb hot Italian sausage for pork; add sliced mushrooms, onion, carrots.