**Carciofi Ripieni con Salsa di Pomodoro e Basilico)**
**Ingredients:**
– 4 large globe artichokes
– 1 cup breadcrumbs
– 1/2 cup grated Pecorino Romano cheese
– 1/4 cup pine nuts
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– Zest of 1 lemon
– 1/2 cup extra-virgin olive oil
– Salt and pepper to taste
**For the Tomato Basil Sauce:**
– 2 cups crushed tomatoes
– 2 cloves garlic, minced
– 1/4 cup fresh basil, chopped
– 2 tablespoons extra-virgin olive oil
– Salt and pepper to taste
**Instructions:**
1. Trim the tough outer leaves of the artichokes and cut off the tops.
2. In a bowl, combine breadcrumbs, Pecorino Romano cheese, pine nuts, minced garlic, chopped parsley, lemon zest, and 1/2 cup olive oil. Mix well.
3. Gently spread open the artichoke leaves and stuff the breadcrumb mixture between the leaves.
4. Place the stuffed artichokes in a deep pot.
**For the Tomato Basil Sauce:**
5. In a separate saucepan, heat 2 tablespoons of olive oil. Add minced garlic and sauté until golden.
6. Add crushed tomatoes and chopped basil to the saucepan. Season with salt and pepper. Simmer for 15-20 minutes.
7. Pour the tomato basil sauce over the stuffed artichokes in the pot.
8. Cover the pot and simmer on low heat for about 45-60 minutes or until the artichokes are tender.
9. Serve the stuffed artichokes warm, drizzled with tomato basil sauce and a bit of extra-virgin olive oil.
by x-kouyou-x