Stuffed Artichokes with Ground Meat

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

1. Leave the stem of the artichokes slightly long, about 5 cm, to facilitate handling.
2. Remove the outer tougher leaves until you reach the tender ones, which will be of a lighter color.
3. Cut the tip of the artichokes with a clean cut to prevent them from having hard fibers.
4. The artichokes will appear straight after cutting the tips; now make 4 vertical lateral cuts at the tip to give them a spearhead shape.
5. Rub the artichokes with half a lemon on all surfaces to prevent them from darkening.
6. 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.
7. Cut the artichokes in half, then each half into quarters to facilitate stuffing.
8. With a sharp knife, carefully remove the fuzz from the inside of the artichokes, leaving space for later stuffing.
9. 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.
10. If the mixture is too dry, add a bit more egg, and if it lacks consistency, add a tablespoon of flour.
11. Fill the empty spaces where the artichoke fuzz was with the prepared minced meat.
12. 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).
13. Flour the recomposed artichokes abundantly to create a protective coating.
14. Dip them evenly in beaten egg.
15. 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.
16. Blanch the red tomatoes for 2 minutes in boiling water to peel them more easily. Leave them whole.
17. 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.
18. 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.