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1
If using cardoons: cut the cardoon stalks into 1/2-inch pieces and place in a large bowl.
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2
Cover with water and add the juice of 1 lemon.
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3
Set aside to soak for about 3 hours.
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4
Drain the cardoon pieces and place in a medium saucepan.
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5
Cover with cold water, to which 1 tablespoon of salt has been added, then add the juice of 1 lemon and the flour.
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6
Bring to a boil and cook gently over medium-high heat, about 15 to 20 minutes, or until the cardoon pieces are very tender.
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7
Drain and squeeze dry, then set aside.
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8
If using artichokes: trim the leaves from the artichokes, remove the choke, and peel the stem.
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9
Drop each into acidulated water as finished.
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10
Drain the hearts and place in a medium saucepan.
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11
Cover with cold water, to which 1 tablespoon of salt has been added, then add then add the juice of 1 lemon and the flour.
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12
Bring to a boil and cook gently over medium-high heat, about 10 to 15 minutes, or until the hearts are very tender.
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13
Drain and pat dry, then set aside.
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14
In a large bowl, combine the pork, 3 eggs, 1 cup cheese, and salt and pepper, to taste, and mix well.
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15
Roll the mixture into small balls, no more than 3/4-inch in diameter.
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16
Set aside.
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17
Beat the remaining 5 eggs into the cardoons, then stir in the remaining 1 3/4 cups cheese.
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18
Pour into a saucepan, place over low heat and cook until it starts to thicken.
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19
Heat the olive oil in a soup pot, over medium heat.
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20
Add the meatballs, in batches of 6 or 7, and cook until they are light golden brown.
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21
Transfer to a plate as they are cooked.
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22
Add the onions to the pan and scrape up the brown bits with a wooden spoon while stirring the onions.
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23
Pour in the stock and bring to a boil.
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24
Lower the heat and add the meatballs and the reserved cardoon/egg mixture.
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25
Cover and simmer 10 minutes, or until the meatballs are cooked through.
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26
Serve hot.
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27
Brown Chicken Stock:
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28
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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29
Add all the chicken parts and brown all over, stirring to avoid burning.
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30
Remove the chicken and reserve.
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31
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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32
Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley.
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33
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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34
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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35
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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36
Stir the stock to facilitate cooling and set aside.
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37
Refrigerate stock in small containers for up to a week or freeze for up to a month.
