Par boil tender artichokes for 15-20 minutes, or until they just begin to soften slightly. Allow to cool.
When cool enough to handle, press them open by pushing the top of the artichoke down against the counter. When the leaves open, stuff the (uncooked) meatball mixture into the separations with a spoon, as much as possible in front of each leaf.
Press the artichoke together lightly. Stack the stuffed artichokes together, standing up, in a Dutch oven and pour over a good amount of pasta sauce. Cover the pan and simmer over low heat until the artichokes are very tender, about 40 minutes, depending upon the size and age of the artichokes.
The choke is the center of the artichoke, just above the heart, and it should be "left behind" when the diner reaches it, since it is not edible.
Submitted by: CM
