Stuffed artichokes recipe

Ingredients

• 4 large artichokes
• 4 ounces ground veal
• 2 ounces pancetta, diced
• 2 chicken livers, chopped
• 1 handful soft part of bread, soaked in milk
• 1 egg
• Chopped parsley
• Nutmeg
• 1 cup stock
• Olive oil
• Salt and freshly ground pepper

1. Eliminate the tough outer leaves from the artichoke. Remove the hairy choke from the center of the artichokes, and trim the stem to the base.
Prepare the Filling
2. Chop the artichoke stems, and combine in a bowl with the ground veal, pancetta, chicken livers, soaked crumb, the egg and 4 tablespoons of olive oil. Season with a pinch of nutmeg, salt and pepper.
3. Mix well and stuff into the artichokes.
4. Place in a baking dish and season with salt. Drizzle with 8 tablespoons of olive oil, and pour the stock over.
5. Bake in a preheated 350° oven for about 1 hour, basting with the cooking juices throughout the cooking process.