Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 8 artichokes
- 1/2 pound (200 g) pancetta, shredded
- 3/4 cup bread crumbs
- 8 tablespoons olive oil
- A bunch of parsley, minced
- Salt and pepper to taste
Preparation:
Prepare the artichokes (see instructions if need be), trimming them flat across the top, and boil them in lightly salted water for a few minutes; they should still be quite firm when you drain them.In the meantime, mince the parsley, shred the pancetta, and combine them with the olive oil and the breadcrumbs, seasoning the mixture to taste with salt and pepper.
Preheat your oven to 360 F (180 C).
Once the artichokes have cooled enough to be touchable, use your fingers to part the petals, so as to obtain wells. Fill the wells with the breadcrumb mixture and put them in a lightly oiled oven dish. Bake them for about a half hour, and serve them hot.
Yield: 4 servings artichokes stuffed with pancetta.
