Artichokes Stuffed With Pancetta And Parsley

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 lemons, halved
• 4 large artichokes
• 3 tablespoons olive oil
• 3 ounces pancetta
• 1/2 cup minced fresh italian parsley
• 2/3 cup water

Recipe

• 1 squeeze juice from 1 lemon into large bowl of cold water; add 2 lemon halves.
• 2 cut stem off 1 artichoke; cut stem into 1/4-inch-thick rounds. place rounds in lemon water. starting at base of artichoke, bend outer leaves back; snap off where leaves break naturally, leaving tender yellow-green leaves attached.
• 3 using vegetable peeler, trim outside of base until no dark green areas remain. rub cut surfaces with remaining lemon halves.
• 4 cut off top half of artichoke. pull out purple-tipped leaves from center. using spoon, scoop out fibrous choke. place artichoke in lemon water. repeat with remaining artichokes.
• 5 drain artichokes and stems. heat 2 tablespoons oil in heavy large skillet over medium heat. add artichokes and stem rounds.
• 6 cook until artichokes are golden, about 4 minutes per side. remove from heat. transfer stem rounds to small bowl.
• 7 mix pancetta and parsley in bowl; spoon into artichokes. drizzle 1 tablespoon oil over artichokes in skillet.
• 8 add 2/3 cup water; bring to boil. cover; cook artichokes over medium-low heat until cooking liquid is reduced by about half, about 25 minutes.
• 9 add stem rounds; cook about 2 minutes. serve artichokes surrounded by stem rounds and cooking liquid.