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1
Peel the artichoke stems to reveal their tender cores, tear away the hard petals, and trim the tips of the softer petals.
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2
Remove their chokes before immersing the artichokes in very cold water, acidulated with the lemon juice, for 1/2 hour.
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3
Remove the artichokes from their acidy bath and dry them carefully on absorbent paper towels.
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4
With a mezzaluna or a sharp knife, mince the pancetta affumicata with the garlic and the mint, making a fine paste.
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5
Tuck the paste deeply between all the petals of the artichokes.
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6
In a large terra-cotta or enameled cast-iron casserole over a medium flame, heat the olive oil and immerse the artichokes, stems up.
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7
Gently cook the artichokes for 3 or 4 minutes, then add the wine, the sea salt, and generous grindings of pepper.
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8
Cover the casserole and braise the artichokes over a gentle flame for 30 minutes or until the thistles are tender and yield easily to the point of a sharp knife.
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9
Remove the casserole from the flame and permit the artichokes to rest for 1/2 hour.
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10
Serve the artichokes, glossed with their own juices, at room temperature or cold, strewn with a few torn leaves of mint.
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11
A single artichoke might do as an antipasto, but a pair of them are necessary for a first or second course.
