-
1
Squeeze juice from 1 lemon into large bowl of cold water; add 2 lemon halves.
-
2
Cut stem off 1 artichoke; cut stem into 1/4-inch-thick rounds.
-
3
Place rounds in lemon water.
-
4
Starting at base of artichoke, bend outer leaves back; snap off where leaves break naturally, leaving tender yellow-green leaves attached.
-
5
Using vegetable peeler, trim outside of base until no dark green areas remain.
-
6
Rub cut surfaces with remaining lemon halves.
-
7
Cut off top half of artichoke.
-
8
Pull out purple-tipped leaves from center.
-
9
Using spoon, scoop out fibrous choke.
-
10
Place artichoke in lemon water.
-
11
Repeat with remaining artichokes.
-
12
Drain artichokes and stems.
-
13
Heat 2 tablespoons oil in heavy large skillet over medium heat.
-
14
Add artichokes and stem rounds.
-
15
Cook until artichokes are golden, about 4 minutes per side.
-
16
Remove from heat.
-
17
Transfer stem rounds to small bowl.
-
18
Mix pancetta and parsley in bowl; spoon into artichokes.
-
19
Drizzle 1 tablespoon oil over artichokes in skillet.
-
20
Add 2/3 cup water; bring to boil.
-
21
Cover; cook artichokes over medium-low heat until cooking liquid is reduced by about half, about 25 minutes.
-
22
Add stem rounds; cook about 2 minutes.
-
23
Serve artichokes surrounded by stem rounds and cooking liquid.
