Stuffed Artichokes With Garlic And Parmesan
3 ounces pancetta, small diced
5 cups fresh bread crumbs
3 cups Parmagiano Reggiano cheese, grated
1/2 cup scallions, chopped
1/2 cup fresh parsley leaves, chopped
4 cloves garlic, minced
1 lemon, cut in half
2 teaspoons salt
2 teaspoons black pepper
1/2 teaspoon crushed red pepper flakes
6 large artichokes
1/2 cup extra virgin olive oil
In a large bowl, add the pancetta, bread crumbs, Parmesan cheese, scallions, parsley, garlic, salt, black pepper, crushed red pepper and olive oil. Toss to combine. Cut about 3/4 inch off the top of each artichoke. With your scissors, snip off the pointed ends of each artichoke leaf and discard. Rub the lemon on the cut ends to prevent browning.
Slice off the stem end of each artichoke so that they sit up straight. Spread the leaves of each artichoke as much as possible, and pack in a generous amount of bread stuffing within each artichoke. Tap each artichoke gently to let any loose stuffing fall off. Stand them in a casserole dish or roasting pan just large enough to hold them in a single layer. Add about 1-1/2 inches of water to the baking dish.
Pour a generous amount of olive oil over each artichoke, letting it seep in. Bring the water to a boil, cover, reduce heat to steam the artichokes, about 1 hour, or until the leaves pull off easily. Check the water level throughout the cooking process, adding more if necessary. Serve hot or at room temperature.