Artichokes Stuffed With Pancetta and Parsley
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 lemons, halved
- 4 large artichokes
- 3 tablespoons olive oil
- 3 ounces pancetta
- 1⁄2 cup minced fresh Italian parsley
- 2⁄3 cup water
directions
- Squeeze juice from 1 lemon into large bowl of cold water; add 2 lemon halves.
- 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.
- Using vegetable peeler, trim outside of base until no dark green areas remain. Rub cut surfaces with remaining lemon halves.
- 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.
- Drain artichokes and stems. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add artichokes and stem rounds.
- Cook until artichokes are golden, about 4 minutes per side. Remove from heat. Transfer stem rounds to small bowl.
- Mix pancetta and parsley in bowl; spoon into artichokes. Drizzle 1 tablespoon oil over artichokes in skillet.
- 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.
- Add stem rounds; cook about 2 minutes. Serve artichokes surrounded by stem rounds and cooking liquid.
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RECIPE SUBMITTED BY
kiwidutch
Netherlands