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1
Cut off the sharp ends of the artichoke leaves with scissors.
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2
Slice off the stem ends so they can stand up straight.
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3
Fry the bacon in a large pan until crisp and drain.
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4
Crumble fine by hand into a bowl.
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5
Add bread crumbs, cheeses, green onion, parsley, garlic, salt and red and black pepper.
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6
Spread the leaves of each artichoke and pack in a good amount of stuffing around them.
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7
Tap the artichokes lightly so the loose stuffing falls off.
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8
Stand the now stuffed artichokes up in a roasting pan.
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9
Add some water and red wine to to a depth of 1-1/2 inches.
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10
Drizzle the tops of each artichoke with a fair amount of olive oil.
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11
Top each stuffed artichoke with a lemon slice.
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12
Place the roasting pan on the stove and bring the water and wine to a boil.
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13
Cover and lower the heat; steam the artichokes until the leave pull out easily, about 1 hour or a little more.
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14
Keep an eye on the water level and check after about every 25 minutes add more water or wine if needed.
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15
Serve hot or warm.
