carciofi ripieni di mortadella

/kahr-CHYOH-fee ree-PYEH-nee dee mohr-tah-DEHL-lah/

Whole globe artichokes, trimmed, the leaves coaxed open and filled with a stuffing of diced mortadella mixed with fried onions and garlic, breadcrumbs, grated Parmesan cheese and bound with eggs. These are then browned and then covered with stock and braised until tender.