If we want it a bit spicy, we can add pulp

• Leave the stem of the artichokes slightly long, about 5 cm, to facilitate handling.
• Remove the outer tougher leaves until you reach the tender ones, which will be of a lighter color.
• Cut the tip of the artichokes with a clean cut to prevent them from having hard fibers.
• The artichokes will appear straight after cutting the tips; now make 4 vertical lateral cuts at the tip to give them a spearhead shape.
• Rub the artichokes with half a lemon on all surfaces to prevent them from darkening.
• Peel the outer layer of the mango with a peeler to reveal the more tender middle part, keeping it long to use as a support.
• Cut the artichokes in half, then each half into quarters to facilitate stuffing.
• With a sharp knife, carefully remove the fuzz from the inside of the artichokes, leaving space for later stuffing.
• In a bowl, mix 150g of minced meat, chopped parsley, fresh chopped basil, a pinch of salt, and add half of a whole egg. Mix well until you have a homogeneous mixture.
• If the mixture is too dry, add a bit more egg, and if it lacks consistency, add a tablespoon of flour.
• Fill the empty spaces where the artichoke fuzz was with the prepared minced meat.
• Join three quarters of an artichoke to form a seemingly whole artichoke, pressing the three pieces firmly together in the palm of your hand (we will do this with only 3 pieces, not with the four quarters).
• Flour the recomposed artichokes abundantly to create a protective coating.
• Dip them evenly in beaten egg.
• Fry the artichokes in plenty of hot oil (at 160 ºC) for about 3-4 minutes to seal the surface and create a crispy layer.
• Blanch the red tomatoes for 2 minutes in boiling water to peel them more easily. Leave them whole.
• In a pot, place the whole tomatoes, chopped onion, celery, parsley, oil, and dried chili (optional). Let it cook over medium heat for about 15 minutes until the vegetables are tender.
• Finally, add the rehydrated artichokes to the pot and let them cook for 30 minutes on low heat, ensuring they are well soaked with the juice.