Artichokes Stuffed With Pancetta and Parsley

1. 1

   Squeeze juice from 1 lemon into large bowl of cold water; add 2 lemon halves.

2. 2

   Cut stem off 1 artichoke; cut stem into 1/4-inch-thick rounds.

3. 3

   Place rounds in lemon water.

4. 4

   Starting at base of artichoke, bend outer leaves back; snap off where leaves break naturally, leaving tender yellow-green leaves attached.

5. 5

   Using vegetable peeler, trim outside of base until no dark green areas remain.

6. 6

   Rub cut surfaces with remaining lemon halves.

7. 7

   Cut off top half of artichoke.

8. 8

   Pull out purple-tipped leaves from center.

9. 9

   Using spoon, scoop out fibrous choke.

10. 10

    Place artichoke in lemon water.

11. 11

    Repeat with remaining artichokes.

12. 12

    Drain artichokes and stems.

13. 13

    Heat 2 tablespoons oil in heavy large skillet over medium heat.

14. 14

    Add artichokes and stem rounds.

15. 15

    Cook until artichokes are golden, about 4 minutes per side.

16. 16

    Remove from heat.

17. 17

    Transfer stem rounds to small bowl.

18. 18

    Mix pancetta and parsley in bowl; spoon into artichokes.

19. 19

    Drizzle 1 tablespoon oil over artichokes in skillet.

20. 20

    Add 2/3 cup water; bring to boil.

21. 21

    Cover; cook artichokes over medium-low heat until cooking liquid is reduced by about half, about 25 minutes.

22. 22

    Add stem rounds; cook about 2 minutes.

23. 23

    Serve artichokes surrounded by stem rounds and cooking liquid.

* Per serving · 4 servings · Values may vary.