1. Cut a third of the tops from 6 artichokes.
2. Trim the base.
3. Put them in boiling salted water.
4. Cook for15 to 30 minutes.
5. Cool them in cold water.
6. Drain the artichokes.
7. Remove the prickly chokes.
8. Add the stuffing.
9. Place 1 sliced carrot and onion in a casserole.
10. Add 2 sprigs of white wine and meat stock or water.
11. Add tablespoons tomato purée a little lemon juice.
12. Add the artichokes.
13. Bring the liquid to a boil over direct heat.
14. Cover the casserole.
15. Braise the artichokes in a moderate oven (350ºF) for about 1 hour.
16. Remove them to a serving dish.
17. Discard the pork and string.
18. Strain the liquid from the casserole.
19. Skim the fat.
20. Cook the sauce until it is reduced by half.
21. Spoon some of the sauce into each artichoke.
22. Dot with chopped parsley.
23. Pour the rest of the sauce around the vegetable.

Prepare the stuffing as follows:

1. Melt 1/4 cup butter in a saucepan.
2. Add 2 teaspoons finely chopped shallots.
3. Add 2 tablespoons finely chopped onions.
4. Cook until these are soft but not brown.
5. Add 1/2 cup finely chopped mushrooms.
6. Cook for a few minutes or until the moisture is cooked away.
7. Add 2 tablespoons chopped cooked ham.
8. Add 2 teaspoons chopped parsley, 1/2 teaspoon salt, a little pepper and 4 tablespoons tomato sauce or tomato purée.
9. Fill he artichokes with this mixture.
10. Wrap a piece of fat salt pork around each and tie it with a string.

List of ingredients required:

• 6 artichokes.
• Water.
• 1/4 cup butter.
• 2 teaspoons shallots, finely chopped or 2 tablespoons chopped onions.
• Add 1/2 cup mushrooms, finely chopped.
• 2 tablespoons cooked ham, chopped.
• 2 tablespoons chopped parsley.
• 1/2 teaspoon salt.
• Pepper.
• 4 tablespoons tomato sauce or purée.

Stuffing:

• 1 carrot, sliced.
• 1 onion, sliced.
• White wine.
• 1/2 cup meat stock or water.
• 1 small bay leaf.
• Thyme.
• 2 tablespoons tomato purée.
• Lemon juice.