Pasta with stuffed artichokes

Start with preparing the artichokes for cooking.

Stem and give them the toughest outer leaves, cut away the outer leaves that remain, in order to eliminate the thorny parts but leave whole hearts that strofinerete with half a lemon.

After that, prepare the filling, put the breadcrumbs in a bowl, parmesan, finely chopped parsley, beaten eggs, salt and ground pepper, stir the ingredients until you have a well-blended.

Then, expand the Central leaves of artichokes, remove if there is hay and fill the cavity with a quarter of the mixture prepared.

At this point, pour the oil in a saucepan and let it warm up, before the oil reaches frying, add two cloves of whole garlic and crushed, then eliminate, put in casserole tomatoes peeled and coarsely broken, sprinkle with salt and pepper and simmer at moderate heat.

As soon as the sauce to a boil, place mentions casserole artichokes standing next to each other, cover the Pan and continue cooking sweet heat for an hour, making sure to turn every now and then the sauce and pour over this part of artichokes that there emerges, if necessary, extend the sauce with a spoonful of water.

Shortly before the end, Cook the pipe in a pot of boiling water, drain the pasta al dente and still put in a serving dish, dress with half tomato sauce, place the artichokes on pasta, cover everything with the rest of the sauce and serve immediately with Parmesan separately, because each would serve if he wants to.