Wash artichokes under cold, running water. Pull off lower petals. Check how to purchase, store, and prepare artichokes (with photos).
In a large frying pan over medium-high heat, add onion, garlic, and ground beef; saute until beef is brown. Reduce heat to low. Add tomato sauce, parsley, chili powder, salt, pepper, cayenne pepper, and hot pepper sauce; simmer, uncovered, 15 to 20 minutes. Remove from heat.
Gently spread center leaves of cooked and chilled artichokes. Spread the outer leaves apart, pull out the petals covering the choke, and use a teaspoon to scrape out the choke. The artichoke cup can now be stuffed.
Spoon the Sombrero beef mixture into each artichoke center. To serve garnish with desired toppings and Diablo Dip.
Makes 4 servings.
In a small bowl, combine tomato sauce, lemon juice, garlic, pepper, and hot pepper sauce.
Yields 1 cup.
* How To Purchase Artichokes: If the artichoke feels heavy for its size and squeaks when squeezed, you have found a fresh artichoke. Select globes that are deep green, with a tight leaf formation, and those that feel heavy for their size. A good test of freshness is to press the leaves against each other which should produce a squeaking sound. Browning of the tips can indicate age, but can also indicate frost damage.
Sombrero Stuffed Artichokes Recipe: https://whatscookingamerica.net/vegetables/sombreroartichoke.htm