3 tbsp. olive oil
1/2 c. onion, minced
1/2 c. bell pepper, minced
1 1/2 sm. cans tomato paste
3 sm. cans tomato sauce
3 toes garlic
1 tsp. oregano
1 tsp. thyme
1 tsp. sweet basil leaves
Salt & pepper to taste
3 sauce cans of water

6 artichokes
3 eggs
1 onion, minced
2 toes garlic, minced
3 lbs. ground meat
Salt & pepper to taste
1 c. Romano cheese
1 c. Italian bread crumbs

First prepare gravy. Saute onions and bell peppers until limp. Add paste and stir constantly over low heat until paste starts to hold together and turns dark. Add whole garlic cloves, sweet basil, thyme, oregano and sugar. Cook and stir for 15 minutes. Add tomato sauce and cook until blended and thick. Add water and salt and pepper to taste. Cook sauce for 1 1/2 hours, adding more water as needed.

ARTICHOKES: Clean artichokes, cut off stem and trim each leaf. Mix ground meat and other ingredients well. Stuff between leaves of artichokes with meat mixture. In large roasting pan, place stuffed artichokes in Italian gravy, stem side up. Let cook 3 1/2 to 4 hours on a low fire. Serve with spaghetti. Serves 6.