Pasta With Stuffed Artichokes

Preparation:

Preparation: Start by preparing the artichokes for cooking. Remove the stem and the tougher outer leaves, cut away the outer part of the remaining leaves, in order to eliminate the thorny parts but leave the hearts whole and rub them with half a lemon. Once this is done, prepare the filling, put the breadcrumbs, the Parmesan cheese, the finely chopped parsley, the beaten eggs, the salt and a grind of pepper in a bowl, mix the ingredients well until you have obtained a well-blended mixture. After that, spread the central leaves of the artichokes well, remove the hay if there is any and fill the cavity obtained with a quarter of the prepared mixture. At this point, pour the oil into a saucepan and heat, before the oil starts to fry, add two whole but crushed cloves of garlic, which you will then remove, put the peeled and roughly chopped tomatoes in the saucepan, sprinkle with salt and pepper and cook over moderate heat. As soon as the sauce begins to boil, place the artichokes standing side by side in the saucepan, cover the container and continue cooking over very gentle heat for about an hour, taking care to turn the sauce from time to time and with this the part of the artichokes that emerges, if necessary, dilute the sauce with a few spoonfuls of water. Shortly before the end, cook the pipes in a pot of boiling water, drain the pasta while still al dente and transfer it to a serving dish, season it with half the tomato sauce, place the artichokes on the pasta, cover everything with the rest of the sauce and serve immediately with the Parmesan on the side, so that everyone can use it if they want.