Stuffed artichokes a modo mio

Ingredients for 5 servings:

• 10 artichokes, fresh
• 5 slice(s) toast bread (wholemeal), or other white bread
• 2 large onions, diced
• 200 g ham, cooked or smoked pork
• 5 garlic cloves
• 200 g cheese, grated
• 1 bunch parsley, chopped
• 5 eggs
• butter
• oil
• salt and pepper
• 300 ml white wine
• 300 ml tomato(s), strained
• 300 ml vegetable broth, strong

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Cut whole-wheat toast into small cubes and toast in butter. Fry chopped onions in a little oil until golden brown. Chop the parsley. Press the garlic cloves through a garlic press. Dice the ham. Place everything in a large bowl with the beaten eggs, grated cheese, salt, and pepper and mix well. Cut off the artichoke stems just below the fruit. Now break open the artichokes slightly and pull the leaves apart, then fill each artichoke with about a handful of the stuffing. It’s best to do this with your hands, as it gives you a better feel. Place the stuffed artichokes side by side in a large saucepan and mix the white wine, tomato puree, and vegetable stock together. You’ll need between 750 ml and 1 liter. The artichokes should be about one-third submerged in the liquid so they can cook properly. The amount required will vary depending on the size of the pan. Bring to a boil briefly, cover, and then simmer gently over low to medium heat; the liquid should bubble gently. Cooking time: approximately 1 hour. Test for doneness: Pull out a leaf from an artichoke. If it comes out easily, they are cooked. If it doesn’t, continue simmering and add more liquid if necessary. When the artichokes are done, taste the sauce and adjust the seasoning if necessary. Tip: If the stems are nice, peel off the fibrous outer layer and add large pieces to the sauce with the artichokes; they taste just as good as the fruit itself.