Preparations for Artichokes: This takes some time but well worth it!
Cut off and discard top third of each artichoke top with sharp knife.
Peel off outer bottom 2 rows of leaves at the base of the artichoke bulb.
Cut tips of the leaves flat with scissors.
Give a fresh trim to the stem with a potato peeler.
Trim stem end with knife.
In 3-quart pan or one big enough to immerse the artichokes and cover them with water.
Add 2 TBS of salt to water. Bring artichokes to a rolling boil, reduce to medium heat, cover and continue to cook for 35 minutes.
While artichokes are cooking prepare the marinara and meatball recipes below.
Drain water and remove artichokes with tongs.
Cool artichokes in a shallow bowl, flat top down until they can be easily held in your hand.
Prepare 1 Easy Peasy Marinara recipe following box instructions:
1-28 oz can Crushed Tomatoes
2-1/2 cups water
1 Easy Peasy seasoning packet
Simmer marinara while making the meatball mix below.
Prepare 1 Easy Peasy Meatball recipe, preparation instructions to raw stage only
1-1/2 pounds ground beef
1/2 pound ground pork
1/3 cup bread crumbs
1 egg, beaten
1 Easy Peasy Seasoning packet
Set aside 1 cup of meatball mix to stuff artichokes. Follow directions on the package to make meatballs with the remaining meatball mix. Add meatballs to the simmering sauce for 15 minutes.
Preheat oven to 350 degrees.
In 9”x9” high edge baking dish ladle in enough hot marinara sauce to cover bottom.
When artichokes are cool enough to handle hold bulb of artichoke in one hand with the stem between your ring and middle finger so that you can cradle the bulb in your hand. With your opposite hand using fingertips gently spread open the middle of the bulb to create a well and fill with half of the reserved raw meatball mixture and lay in prepared baking dish. Repeat with the remaining artichoke laying it the opposite way in the baking dish. Using tongs move meatballs from the simmering marinara around the artichokes. Ladle additional sauce over the stuffed artichokes and meatballs to cover them at least half way with marinara. Cover with foil and bake for 15 minutes. Remove pan from oven, uncover and with tongs gently rotate stuffed artichokes so top is now submerged in sauce. Cover and return to oven for 15-20 minutes.
Pasta Preparations:
Bring to a boil 4 quarts of water, add 1 tsp. canola or vegetable oil and 1 TBS salt
Prepare dry pasta to al dente stage, approximately 6-8 minutes.
(refer to package instructions for the amount of time required for this stage)
Drain well and place in a warm serving bowl.
Remove artichoke and meatballs from oven.
Plate half of the pasta and top with some of the marinara from the artichoke and meatball baking dish.
With tongs, gently place an artichoke on the pasta and top with more marinara and sprinkle with Parmesan cheese.
