Ingredients

For the Artichokes:

• 10 fresh artichokes
• Fresh breadcrumbs, as needed
• Raisins, to taste
• Pine nuts, to taste
• Chopped parsley, to taste
• 2 eggs, beaten
• 3 oz (80 g) Grana Padano DOP, grated
• Salt, to taste
• Pepper, to taste
• 1 onion, finely chopped
• Oil for frying, as needed

For the Sauce:

• 1 bottle tomato puree (~24 oz or 700 ml)
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, finely chopped
• 1 tbsp tomato paste
• Salt and pepper, to taste

Step-by-Step Instructions

1. Prepare the Artichokes:

1. Clean the artichokes by trimming the tips and removing the tough outer leaves. Use a lemon to rub over the cut surfaces to prevent browning.
2. Spread the artichokes open slightly with your fingers to prepare them for the filling.

2. Make the Filling:

1. Heat a pan with a drizzle of olive oil and sauté the onion until soft.
2. Add raisins and pine nuts, cooking for a few minutes before removing from the heat.
3. Combine the onion mixture with breadcrumbs, parsley, grated Grana Padano, salt, and pepper. Mix thoroughly.

3. Stuff and Cap the Artichokes:

1. Fill each artichoke with the breadcrumb mixture, pressing gently to pack it in.
2. Dip the "top" of the stuffed artichokes into the beaten eggs or spoon a small amount of egg directly onto the filling to create the "egg cap."

4. Fry the Artichokes:

1. Heat oil in a frying pan over medium heat.
2. Fry the artichokes upside down until the "egg cap" turns golden and crisp.

5. Prepare the Sauce:

1. In a large pot, heat olive oil and sauté the onion, carrot, and celery until softened.
2. Stir in the tomato paste and dilute with a little water.
3. Add the tomato puree, season with salt and pepper, and simmer for 30 minutes.

6. Cook the Artichokes in Sauce:

1. Submerge the fried artichokes in the prepared tomato sauce.
2. Simmer over low heat for 1–1.5 hours, or until the artichokes are tender (check with a fork).