Instructions: If using cardoons: Cut the cardoon stalks into 1/2-inch pieces and place in a large bowl. Cover with water and add the juice of 1 lemon. Set aside to soak for about 3 hours. Drain the cardoon pieces and place in a medium saucepan. Cover with cold water, to which 1 tablespoon of salt has been added, then add the juice of 1 lemon and the flour. Bring to a boil and cook gently over medium-high heat, about 15 to 20 minutes, or until the cardoon pieces are very tender. Drain and squeeze dry, then set aside.

If using artichokes: Trim the leaves from the artichokes, clean the choke, and peel the stem. Drop each into acidulated water as finished. Drain the hearts and place in a medium saucepan. Cover with cold water, to which 1 tablespoon of salt has been added, then add then add the juice of 1 lemon and the flour. Bring to a boil and cook gently over medium-high heat, about 10 to 15 minutes, or until the hearts are very tender. Drain and pat dry, then set aside.

In a large bowl, combine the pork, 3 eggs, 1 cup cheese, and salt and pepper, to taste, and mix well. Roll the mixture into small balls, no more than 3/4-inch in diameter. Set aside.

Beat the remaining 5 eggs into the cardoons, then stir in the remaining cheese. Place this mixture in a saucepan, place over low heat and cook until starting to thicken.

In a soup pot, heat the olive oil over medium heat. Cook the meatballs in batches of 6 or 7 until they are light golden brown and remove to a plate. Add the onions to the pan and scrape up the brown bits with a wooden spoon while stirring the onions. Pour the stock over and bring to a boil. Lower the heat and add the meatballs and the reserved cardoon/egg mixture. Cover and simmer 10 minutes, or until the meatballs are cooked through. Serve hot.

This recipe yields 4 to 6 servings.

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