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|Recipe contributed by Joe Barracato
- 4 large artichokes
- 1 1/2 tablespoon olive oil
- 1 cup fresh breadcrumbs
- 1 cup onion, chopped small
- 1/4 tablespoon fresh Parmesan cheese, grated
- 1 ounce pancetta, chopped fine
- 1/4 cup vegetable or chicken broth
- 2 cloves garlic, chopped fine
- Salt & pepper
- 1 big bunch fresh parsley chopped fine
- 1/4 cup white wine
Preheat oven to 400F. In a skillet, heat the olive oil until shimmery. Add the onion, pancetta and garlic and cook until just soft. Stir in the parsley and bread crumbs and cook, stirring often, until bread crumbs begin to brown. Stir in Parmesan and season to taste with salt and pepper.
While cooking the filling, prep the artichokes. Rinse the artichoke. Pull off the outer layer of leaves. Slice off the stem (these need to be able to sit flat.) Slice off the pointy artichoke's tips, about 1 inch deep. With scissors, snip off the tips of the outer leaves, they're sharp!) Rub the cut edges with lemon (this is to prevent browning.) With your fingers, reach into the artichoke's center, spreading the leaves. Pull out the interior center leaves to expose the prickly choke. With a serrated grapefruit spoon, melon baller or small spoon, scoop out the choke and discard. If prepping ahead, drop artichokes into water with 3 big lemon slices, before proceeding.
Filling the artichokes: With a small spoon, stuff a tablespoon of filling into the center. Then, working from the outside in, put a half teaspoon of filling between each layer of leaves. You can use the spoon or just spread the leave open with your fingers and put the stuffing by hand. This is a little fussy but not hard. I actually started at the second layer of leaves, so none of the filling would fall out between the outside leaves.
Place the artichokes upright in a baking dish. Pour the broth and wine into the bottom until the liquid is 1/4 up the baking dish or about 2 inches or so up the artichokes. Cover with foil and bake for an hour. Makes 4 servings.
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