Artichokes Stuffed with Pancetta and Parsley

Artichokes Stuffed with Pancetta and Parsley
Photo by Brian Leatart

Ingredients

  • 3 tablespoons olive oil
  • 4 large artichokes
  • 2 lemons
  • 2/3 cup water
  • ½ cup fresh Italian parsley
  • 3 ounces pancetta

Squeeze juice from 1 lemon into large bowl of cold water; add 2 lemon halves. Cut stem off 1 artichoke; cut stem into 1/4-inch-thick rounds. Place rounds in lemon water. Starting at base of artichoke, bend outer leaves back; snap off where leaves break naturally, leaving tender yellow-green leave...

View full recipe at Epicurious

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