1 large onion
300g (10ozs)minced beef
2 cloves garlic
3 slices creamy cheese
Remove the stems and tough leaves from the artichokes, and hollow out the centres to form small bowls. Place a small cut in the base so they stand upright. Cook in plenty of salted boiling water, with lemon juice to prevent them from browning. Cook for
around half an hour, until tender. Drain and put to one side.
Chop and onion and gently fry in oil. Peel and chop the tomatoes and add to the onion when it begins to brown. Season and strain through a colander.
Cover the bottom of an ovenproof dish with half of the sauce and place the artichokes on top.
Meanwhile crush salt,garlic and parsley in a mortar and mix in with the meat before browning with a little oil. Beat an egg and mix with the mince once it is done, together with the rest of the tomato sauce.
Use this mixture to stuff the artichokes and cover them with half a slice of cheese. Place in the oven and grill until the cheese is melted.
Serve straight away.