Instructions: Trim top and bottom of artichokes and remove bottom-most leaves.

In a large pan put oil and cook half the finely chopped onion with one clove of garlic, making sure garlic does not burn. After two minutes, add tomato pulp and allow to cook for ten minutes.

In a large bowl, mix fresh breadcrumbs with remaining chopped onion and garlic, parsley, parmesan, small amount of salt and pepper, and eggs.

Make into thick paste consistency by adding stock. If its too sloppy, add more breadcrumbs.

To prepare artichokes open up centre and scrape out the choke (the fibrous flower in the middle of the artichoke), taking care not to scrape away too much of the heart. Squeeze a little lemon juice into the centre to prevent discolouration. Now starting from the outer leaves, pull each leaf away from centre, far enough to insert a little of the stuffing mixture. Work way around and up the artichoke, finishing off by packing mixture into centre.

Put stuffed artichokes snugly into a pan. Spoon over your freshly made tomato sauce to cover.

Put lid on pan and allow to simmer for 1 hour for medium artichokes, 1 1/2 hours for large ones.

Serve topped with a little of the tomato sauce. (Remaining sauce may be used with pasta to provide an artichoke-flavoured delight.)

Leftover potential: Poor. Eat as soon as theyre cooked.

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