Nonna Ida's Stewed Artichockes

Since when i was a child,when i was roaming around the restaurant kitchen,this is one of my favourite recipes.
This is a very tasty plate and for me it's also full of good memories so i'm really glad to post it here for you all.

Ingredients for 6 people :

6 Artichockes
80gr. of Tuscan Rolled Pancetta
8 Leaves of Calamint
4 Sloves of Garlic
4 Spoons of Fresh Chopped Tomatoes
1 Onion
4 Spoons of Extravirgin Olive Oil
Water
Salt and Pepper

Preparation :

Clean the artichockes first,take one artichoke at a time and cut the stem off leaving up about 10cm from the flower head then remove any of the hard leaves around the stem that are not edible and then remove the pointed tops using a sharp knife.
Once you've cleaned them it's time for the stuffing....use the pancetta,the garlic,the leave of --- ,salt and pepper and ground them all finely.
Help yourself with a proper tool (i use a wooden spoon) and open the hearth of the artichockes to be able to fill them with the stuffing you did before.
Take the stuffed artichockes and cut their stems then put them all (with the cutted stems) into a pan and add tomato,olive oil and then put water in the pan until it's fully covered with it.
Let all cook on low fire until all the water it's gone,then serve it !

Enjoy !

"Ballocciori" Boiled Chestnuts

Chestnuts were called "tree bread" and used to be the main product of our earth..an irreplaceable resource for our farmers because they could use chestnuts for their daily meals,so they would be more tasty and nourishing.
With the chestnuts flour,our ancestors used to feed themselves every day by cooking it in the form of "necci" or polenta or chestnuts cake or simply as "ballocciori" (boiled chestnuts).

"Ballocciori" are a very simple recipe :
Take the chestnuts in the desired quantity and put them in plenty cold water. Add salt,some laurel leaves and some wild fennel. Let gently boil and then let it simmer until the chestnuts will be well cooked.
You can eat them both hot or cold. It's advised to use "Carpinesi" chestnuts as the skin will be easier to remove.

Pork Ribs With Bitter Olives "Rosticciana in Umido con Olive"

Ingredients for 4
One rack pork ribs cut into single pieces, black bitter
olives, one can tomato sauce or equal amount fresh tomatoes,
1 tbsp tomato paste, garlic, rosemary, sage, salt
Preparation
Lightly fry the herbs and garlic in olive oil. Add and
brown pork on a high flame and salt. Add tomatoes and
paste. Add a full glass of water and cook for 45 minutes
over medium-low heat. Add olives and cook another
15 minutes

Notes
Substitute black bitter olives with Kalamata olives

Cardoons Flan "Sformato di Cardoni"

Ingredients :

1 very white cardoon
half a litre of milk
50gr of flour
50gr of parmesan cheese
50gr of butter
2 eggs
2 Pinch of nutmeg

Cooking time : 1 hour

"Castagnaccio" Chestnut Cake Recipe

Ingredients:
- 150 grams of chestnut flour
- Leaves of a rosemary branch
- 6 tablespoons of olive oil
- 50 grams wall-nuts
- Pinch of salt
- 1 cup of water (250 ml)